Chouriço Gumbo
From luisascatering 12 years ago
- 1 hour to make
- Serves 4
This is my version of Gumbo, with a portuguese twist. Chouriço (sho-ree-sue) is a smoked Portuguese sausage, very similar to linguiça and slightly similar to Spanish chorizo. The flavors are very rich, bold, and pronounced. Read more This is an original recipe I created today and we loved it. I hope you try it and love it too :-) See less
Ingredients
- 4 Portuguese chorizo sausages, removed from casings, chopped coarsely shopping list
- 2 tablespoons canola oil shopping list
- 1/2 a large vidalia onion, diced shopping list
- 1 small green bell pepper, diced shopping list
- 2 stalks celery, diced shopping list
- 4 cloves garlic, minced shopping list
- cajun seasoning, to taste shopping list
- 2 tablespoons all-purpose flour shopping list
- 4 roma tomatoes, chopped shopping list
- 2 cups chicken stock shopping list
- 2 fresh thyme sprigs, leaves only, chopped shopping list
- 1 dried Turkish Bay Leaf shopping list
- 2 cups sliced okra shopping list
- Hot cooked rice (cooked with butter and salt) shopping list
- chopped fresh parsley (optional) shopping list
- chives or scallions, sliced (optional) shopping list
How to make it
- Brown sausage in a Dutch oven over medium-high heat, about 5 minutes See Photo. Transfer with a slotted spoon to a bowl.. See Photo
- Add oil, bell pepper and onion to the pot and cook, stirring often, until translucent, about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds See Photo. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute. Add tomatoes, bay leaf and thyme and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in broth, increase heat to high and bring to a boil.
- Return the sausage to the pan, along with okra; reduce the heat to a simmer See Photo. Simmer for at least an hour, covered (I did mine almost all day!). Serve sprinkled with parsley/chives or scallions, if using.
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