Chicken and Chorizo Sausage Gumbo

Total Time
3hrs
Prep 30 mins
Cook 2 hrs 30 mins

A delicious gumbo with a nice building spicey flavour. Serve over rice.

Ingredients Nutrition

Directions

  1. First make the roux. To make roux, heat oil in saucepan. Add flour and cook, stirring constantly, until flour turns a dark brown.
  2. Be careful not to burn. Set aside.
  3. In another saucepan, saute sausage, onions, green and red bell peppers, garlic and celery in garlic butter for approximately 10 minutes;.
  4. Stir in roux, canned tomatoes and seasonings and let simmer for 20 minutes. Slowly stir in 1 litre chicken broth and.
  5. 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.

Reviews

(3)
Most Helpful

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.

Queen Roachie February 25, 2010

My bf said 5 stars I would give it 4; BUT the only reason it wasn't 5 star for me is that I don't care much for spicy food. When I read thru the recipe I didn't catch that your were supposed to simmer for 2 hours; I had to get dinner on the table before that so I didn't add as much chicken broth & just let it simmer until the veggies were cooked. I will make again when the bf is ready for it!

Newmsy November 06, 2009

Very delicious and easy to make! Had to leave out the chili and red pepper flakes as was making for a non-spicy loving friend, but the chorizo and cajun spice added plentiful spiciness nevertheless and was loved by all. Thank you for a very flavoursome recipe.

Shazzie October 25, 2008

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