Chorizo and Chicken Gumbo
January 28, 2013 Nicole Kreidle

Chorizo and Chicken Gumbo

Posted in Soup

As the winter months roll on I continue to find myself drawn to warm, comfortable, tasty dishes. While this gumbo is not super traditional, it has great flavors.

chorizo and chicken gumbo

serves 4 – 6



1 lb ground chorizo

3 – 4 chicken thighs, cubed

4 celery stalks, small diced

1 small onion, small diced

1 green pepper, small diced

2 garlic cloves, minced

1/2 tsp cumin

1/2 tsp dried thyme

1 can diced tomatoes

3 cups beef or chicken stock

green onions for garnish



Heat large pot over medium high heat. Add chorizo and cook until browned. Remove chorizo and set aside, reserving grease in pan.

Add chicken to pan and brown. Remove chicken and set aside.

Add chopped vegetables and garlic to pan and season with salt. Allow to cook and soften for 5 minutes. Add spices. Allow to cook for another minute.

Add tomatoes and meat back to pot. Allow to simmer for 5 more minutes. Add stock, check for salt and pepper and allow gumbo to simmer and reduce for at least 30 minutes. Serve over cooked white rice, garnish with chopped green onion and enjoy!

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