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Chicken- Chorizo & Okra Gumbo

Yields12 ServingsPrep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins

Gumbo is an easy recipe for the beginner experienced. Add Jalapeno sliced as a topper to give your recipe some flare and extra warmth.

 1 Whole Chicken (3 1/4lbs)
 2 Medium Carrots Chopped
 2 Stalks Celery Chopped
 1 Medium Onion Chopped
 10 Black Peppercorns
 1 Bay leaf
 12 cups Water
 4 tbsp Butter
 1 Small Onion Chopped Finely (Extra)
 2 Cloves Garlic Crushed
 1 Medium Red Bell Pepper chopped finely
 2 tsp Dried Oregano
 1 tsp Sweet Paprika
 ¼ tsp Each Cheyenne Pepper, and Ground Cloves
 ¼ cup All Purpose Flour
 ¼ cup Tomato Paste
 12.50 oz Canned Crushed Tomatoes
 3 oz Fresh or Frozen Okra (Halved)
 1 cup White Medium Grain Rice
 1 Cured Chorizo Sausage (Sliced Thinly)

Place Chicken in a large saucespan with carrots, celery, onion, peppercorns, bay leaf, and the water. Bring to a boil. Reduce heat, and simmer covered for 1.5hrs


Remove Chicken from pan, strain broth through a cheesecloth-lined sieve or colander into a large heatproof bowl. Discard solids. When chicken is cool enough to handle, remove and discardskin and bones. Shred meat coarsely.


Melt butter in a large saucepan over medium heat. Cook extra onion, and garlic stirring until onion softens. Add bell pepper, oregano, and spices. Cook stirring until fragrant. Add flour and paste. Cook stirring 1 minute. Gradually stir in broth and tomatoes. Bring to a boil stirring often. Add in okra and rice, simmer uncovered stirring occasionally for 15 minutes till rice is tender.


Heat large frying pan (greased). Cook Sausage until browned.


Add Sausage and chicken to the gumbo, stir over medium heat until hot.


Season to taste.

Nutrition Facts

Servings 12