Chicken and chorizo gumbo
Serves: 4
Total time: 
Recipe photograph by Tara Fisher
Chicken and chorizo gumbo
Recipe by Lucy Jessop
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
547Kcal
Fat
30gr
Saturates
10gr
Carbs
15gr
Sugars
12gr
Fibre
6gr
Protein
50gr
Salt
3.5gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 tbsp sunflower or olive oil
- 1 x 615g pack chicken thigh fillets, halved
- 1 x 250g pack 12 mini cooking chorizo, cut into quarters
- 1 onion, roughly chopped
- 3 mixed peppers, deseeded and roughly chopped
- 2 garlic cloves, finely chopped
- 1 tbsp thyme leaves
- 1 x 195g jar Creative Cook’s New Orleans gumbo paste (find it in the spice aisle)
- ½ x 28g pack flat-leaf parsley, roughly chopped
- cooked brown rice, to serve
Step by step
- Heat the oil in a large casserole. Brown the chicken pieces for 4-5 minutes (if you don't have a wide pan, you may need to do this in batches). Remove to a plate. Discard most of the oil. Add the chorizo and fry for 2-3 minutes, until golden and releasing some oil. Add to the plate with the chicken. Discard all but 1 tablespoon of the oil.
- Add the onion, peppers, garlic and thyme, cover and cook over a low heat for 5 minutes, remove the lid, stir in the gumbo paste and cook uncovered, stirring, for 3-4 minutes.
- Return the chicken and chorizo to the pan, add 500ml just- boiled water; stir well. Bring to the boil, reduce the heat; simmer for 20 minutes, uncovered, until the chicken is cooked and the sauce has reduced.
- Stir through the parsley and season. Serve with brown rice.
