Chicken & chorizo gumbo

Chicken-amp-chorizo-gumbo

Prepare Time: 0:25 | Cook Time: 0:25 | Difficulty: EASY

This Louisiana favourite stars tender chicken, smoky chorizo and fresh corn.

Ingredients

Nutrition

Energy

2611kJ

Fat saturated

16.00g

Fat Total

41.00g

Carbohydrate sugars

5.00g

Carbohydrate Total

16.00g

Dietary Fibre

6.00g

Protein

46.00g

Cholesterol

176.00mg

Sodium

1647.92mg

All nutrition values are per serve.

Method

  1. Heat half the butter in a large heavy-based saucepan over medium-high heat. Cook the chicken for 3 minutes each side or until golden. Transfer to a plate.

  2. Add the chorizo to the pan. Cook for 2-3 minutes, stirring, or until golden. Transfer to the plate with the chicken.

  3. Heat remaining butter in pan. Add the capsicum and celery and cook, stirring, for 2 minutes or until the vegetables start to soften. Add the flour, tomato paste and Cajun seasoning and cook for 1 minute.

  4. Use a small sharp knife to cut down the length of the corncobs to remove kernels. Add stock, corn, chicken and chorizo to pan. Stir to combine. Increase heat to high. Bring to the boil. Reduce heat to low. Cover and simmer for 15 minutes or until the mixture reduces slightly. Season with pepper. Top with parsley and shallot. Serve with rice.


Australian Good Taste – February 2012 , Page 48

Recipe by Gemma Luongo
Photography by Jeremy Simons

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