CHICKEN AND CHRIZO GUMBO
Creole Chicken and Chorizo Gumbo
Creole chicken and chorizo gumbo with okra, peppers, herbs, and a dark roux.
Ingredients
- 1 green bell pepper, diced
- 1 onion, diced
- 3 ribs celery, diced
- 6 cloves garlic, finely chopped
- ½ bunch parsley, finely chopped
- 2 tablespoons Creole seasoning
- 2 teaspoons fresh thyme leaves
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 pound chicken breasts and thighs, cut into bite-sized pieces
- 1½ teaspoons kosher salt
- 1½ teaspoons freshly ground black pepper
- 14 ounces chorizo sausage, sliced into rounds
- ¼ cup canola oil, plus 1 tablespoon
- 4 tablespoons unsalted butter
- ½ cup all-purpose flour
- 6 cups chicken stock, at room temperature
- 16 okra pods, sliced into rounds
- 4 spring onions, thinly sliced
Instructions
- Prepare the vegetables by dicing the bell pepper, onion, and celery. Keep them together in one bowl so they are ready to go as soon as the roux is ready.
- In a separate bowl, combine the garlic, parsley, Creole seasoning, thyme, bay leaves, and smoked paprika.
- Season the chicken with the kosher salt and black pepper.
- Heat a large Dutch oven over medium-high heat. Add the chorizo and cook until browned and lightly crisp, allowing it to release its oils into the pot, about 5 minutes. Transfer to a plate, leaving the fat behind.
- Add 1 tablespoon of oil to the pot, then add the chicken. Cook until well browned on all sides, about 8 to 10 minutes. Transfer to the plate with the sausage.
- Reduce the heat to medium. Scrape up any browned bits from the base of the pot. Add the butter, remaining oil, and flour. Cook, stirring constantly, until the roux turns the colour of milk chocolate, 10 to 20 minutes.
- Increase the heat slightly and add the diced vegetables. Stir to coat in the roux and cook until softened and the onions are translucent, about 8 to 10 minutes.
- Add the garlic and seasoning mixture, followed by the cooked sausage and chicken with any resting juices. Stir well and cook until fragrant, 2 to 3 minutes.
- Pour in the chicken stock, stirring to fully incorporate the roux. Bring to a gentle boil, then reduce to a steady simmer.
- After 10 to 15 minutes of simmering, add the sliced okra. Continue to simmer uncovered until the gumbo is thickened and the flavours have melded, about 25 to 30 minutes more.
- Taste and adjust seasoning as needed.
- Finish with sliced spring onions and serve as you prefer, over rice or mashed potatoes.
Notes
Andouille sausage is traditional, and can certainly be used where chorizo is hard to come by. And, while rice is traditional, serving this over mashed potatoes is not a compromise. It’s a very deliberate upgrade.
Adapted from a gumbo recipe by The Kitchn, with personal adjustments over time.
Costs
- Total Cost: $17.68
- Cost per Serving: $2.21
Costs calculated in April 2026 in Cleveland, USA, using ingredients from Aldi, with the exception of the Chorizo from Market Wagon, Creole seasoning from Meijer, oil and flour from Thrive Market, and the paprika, salt, pepper and okra from Whole Foods.
Nutrition Facts
Calories
331Fat
18 gSat. Fat
6 gCarbs
19 gFiber
3 gNet carbs
18 gSugar
5 gProtein
23 gSodium
779 mgCholesterol
77 mgNutritional information is an estimate only, and depends on the ingredients you use.
