- 8 to 12 people
- to cook
- 90 minutes
This would probably be frowned upon in New Orleans. You see, I don't start with a roux.
If something is a little burned, then all I can taste is that. And every gumbo I've had that's got a strong roux base just tastes of burned to me. So my gumbo is more like a soup.
- 2 onion roughly chopped
- 4 celery stick roughly chopped
- 2 green pepper roughly chopped
- 800 g chicken breast
- 200 g chorizo
- 800 g tinned chopped tomato
- 1000 ml chicken stock
- 6 tbsp cajun spice
- 400 g okra
- 500 g white long grain rice
- Cook the chorizo, then slice into bite-size pieces.
- Brown the chicken in a frying pan, then break it into bite-size pieces.
- Heat oil in a saucepan and cook the onion, celery and pepper until softened.
- Add the cooked chicken, then add the cajun spice. Stir well, and cook for 5 minutes.
- Add the tomatoes and chorizo, stir well, and cook for 5 minutes.
- Add the chicken stock and bring the saucepan to the boil, stirring frequently.
- Reduce the saucepan to a simmer, and cook for 20 minutes.
- During these 20 minutes, prepare the okra. Remove the top and bottom, and slice into 1cm rounds.
- After the 20 minutes, add the okra and return the gumbo to a simmer. Cook for a further 30 minutes.
- During these 30 minutes, cook the rice.
- Serve the gumbo over the rice.