Recipe by The Great Googilymoogily
A delicious gumbo with a nice building spicey flavour. Serve over rice.
Top Review by Queen Roachie
This was really good! I used a loose chorizo that sort of melted into the gumbo, and had to skim off the fat while cooking down. I used a whole bone in chicken, cut up, so I let it simmer for about an hour in the soup, then deboned and broke it up. I added about half a pound of sliced smoked sausage to get a better mouth feel since the chorizo disappeared. I loved the flavor of this, however, and I will definitely make this again. It wasn't as spicy as we like, so I might use some andouille next time rather than chorizo.
- 1⁄2 cup vegetable oil
- 1⁄2 cup flour
- 4 chorizo sausage
- 1 1⁄2 cups chopped yellow onions
- 1⁄2 cup chopped green bell pepper
- 1⁄2 cup chopped red bell pepper
- 1 cup chopped celery
- 3 tablespoons garlic butter
- 1 (14 1/2 ounce) can diced tomatoes
- 1 teaspoon black pepper (to taste)
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon white pepper
- 3 garlic cloves, minced
- 2 teaspoons cajun seasoning
- 1 teaspoon chili powder
- 1 teaspoon dried leaf thyme
- 1 teaspoon marjoram
- 1 liter reduced-sodium chicken broth
- 6 boneless chicken thighs, sliced into small pieces
- salt, to taste
Directions See How It's Made
- First make the roux. To make roux, heat oil in saucepan. Add flour and cook, stirring constantly, until flour turns a dark brown.
- Be careful not to burn. Set aside.
- In another saucepan, saute sausage, onions, green and red bell peppers, garlic and celery in garlic butter for approximately 10 minutes;.
- Stir in roux, canned tomatoes and seasonings and let simmer for 20 minutes. Slowly stir in 1 litre chicken broth and.
- simmer to reduce stock for about 2 hours. Adjust with water or chicken stock to taste. Add the raw chicken about 5-10 minutes before serving and let it cook in the gumbo. Serve over hot rice.