Chicken and Chorizo Sausage Gumbo
Dive into the rich, bold flavors of the South with this hearty Chicken and Chorizo Sausage Gumbo, a classic one-pot recipe brimming with Cajun charm. Tender, seared chicken thighs and smoky chorizo sausage are enveloped in a velvety dark roux, the heart of this dish, which is lovingly stirred until it reaches a deep, nutty brown. A holy trinity of onions, bell peppers, and celery pairs with aromatic garlic, thyme, and Cajun seasoning to create a flavorful base, while slices of okra add authenticity and a subtle thickening touch. Simmered to perfection in savory chicken stock, this gumbo is served over fluffy white rice for the ultimate comfort meal. Perfectly seasoned and garnished with fresh green onions and parsley, this crowd-pleasing recipe brings the taste of New Orleans straight to your kitchen.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 12 oz Chorizo sausage
- 0.5 cup Vegetable oil
- 0.5 cup All-purpose flour
- 1 large Yellow onion, diced
- 1 medium Green bell pepper, diced
- 2 stalks Celery, diced
- 4 cloves Garlic, minced
- 6 cups Chicken stock
- 1 tbsp Cajun seasoning
- 1 tsp Dried thyme
- 2 Bay leaves
- 2 cups Okra, sliced
- 4 cups Cooked white rice
- to taste Salt
- to taste Black pepper
- 0.25 cup Green onions, chopped (for garnish)
- 0.25 cup Fresh parsley, chopped (for garnish)
Instructions
Heat a large pot or Dutch oven over medium-high heat. Add the chorizo sausage and cook for 5-7 minutes until browned. Remove the sausage and set aside. Reserve any rendered fat in the pot.
Season the chicken thighs with salt and black pepper. In the same pot, sear the chicken thighs until golden brown on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
In the same pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux. Stir constantly for 15-20 minutes, or until the roux turns a deep brown color. Be careful not to burn it.
Add the diced onion, green bell pepper, celery, and minced garlic to the roux. Cook for 5 minutes, stirring frequently, until the vegetables start to soften.
Slowly add the chicken stock to the pot while stirring to combine with the roux and vegetables. Bring the mixture to a simmer.
Stir in the Cajun seasoning, dried thyme, bay leaves, okra, and browned chorizo sausage. Return the seared chicken to the pot.
Reduce the heat to low and let the gumbo simmer uncovered for 40-45 minutes, stirring occasionally, until the chicken is cooked through and tender.
Remove the chicken thighs from the pot and shred the meat using two forks. Discard the bones (if any) and return the shredded chicken to the gumbo.
Taste the gumbo and adjust seasoning with additional salt and black pepper, if needed.
Serve the gumbo hot over cooked white rice. Garnish with chopped green onions and fresh parsley before serving.
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1863 mg | 81% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 4.6 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 155 mg | 12% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 697 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
