Our May hostess, Denise, of There’s a Newf in My Soup!, challenged The Daring Cooks to make Gumbo! She provided us with all the recipes we’d need, from creole spices, homemade stock, and Louisiana white rice, to Drew’s Chicken & Smoked Sausage Gumbo and Seafood Gumbo from My New Orleans: The Cookbook, by John Besh.
I made gumbo for the first time a couple of month’s ago for Fat Tuesday. We liked it, but everyone except my oldest son thought the okra was too slimy. So for this challenge I decided to make a Southwestern Gumbo. I was inspired by Kamal and Sheila’s Southwestern Gumbo.
I used the challenge recipe to create the roux – a great base for any soup really. Then I changed up the spices a bit and added tomatoes, black beans and corn. While far from a traditional gumbo, this is a delicious, flavorful, rib-sticking one dish meal.
Ingredients
- 1/2 lb. pork chorizo
- 1/2 cup canola oil
- 1/2 cup flour
- 1 large onions, diced
- 2 diced boneless skinless chicken breasts
- 2 tablespoons minced garlic
- 1 tablespoon dry oregano
- 1 tablespoon dry basil
- 1/2 teaspoon ground thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 chipotle peppers, pureed
- 1 14.5 oz. can chicken broth
- 2 10 oz. cans diced tomato with green chilis (Rotel)*
- 1 can (15 oz.) black beans
- 15 oz. frozen corn
- salt and pepper to taste
- Tabasco, to taste
- 2 cups cooked White Rice
Directions
- In a large cast-iron or heavy-bottomed pan, brown chorizo, remove from pan and heat canola oil over high heat. Whisk the flour into the hot oil – it will start to sizzle. Reduce the heat to moderate, and continue whisking until the roux becomes deep brown in color, about 15 minutes.
- Add the onions. Switch to a wooden spoon and stir the onions into the roux. Reduce the heat to medium-low. Continue stirring until the roux becomes a glossy dark brown, about 10 minutes.
- Add the chicken to the pot; raise the heat to moderate, and cook, turning the pieces until slightly browned, about 10 minutes.
- Add chorizo and remaining ingredients and bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes.
- *Use Rotel Mild if you don't like food too spicy.
Visit the Daring Kitchen for this month’s challenge recipe and to see all the fabulous gumbos the Daring Cooks whipped up this month. Thanks Denise for a terrific challenge.
Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Thank you for supporting Barbara Bakes when you shop!
I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
A great challenge! That gumbo must be tasty and very enjoyable.
Cheers,
Rosa
Looks super-tasty Barbara! I’ve never tried gumbo but I’m actually a fan of okra so might try that. Coincidentally, my hubby has been watching the series Treme on DVD and gumbo has been on my mind a lot lately
Barbara i love your version. I did not go the traditional route either as I am just not a huge fan though I did use okra and used fresh, adding it in at the very last minute and keeping it crispy and it fortuantely did not go slimy! I have printed out this recipe so I can make it next time – great flavours!
I love a great bowl of gumbo, especially when in New Orleans! Thanks for a great recipe
Yum – southwest gumbo sounds delicious, and yours looks fantastic!! Really great job on the challenge!! That is great that you were able to adapt the challenge to suit your family’s tastes in such a delicious way!!
I have never had this but it looks and sounds very hearty and delicious.
That looks delicious!!!
What a great twist on gumbo! Would you believe I’ve never had it? I’m bookmarking this though, since it looks delicious!
Sounds delicious, Barbara. I love recipes that are so adaptable to almost anything. Mine was a true case of versatility, and still was to die for. Love your plating and your beautiful shots.
Who would have guessed how good this would look on May 14th…but as I sit here with a chill in our not unexpected but always forget anyhow last breath of winter in Colorado…I wish I had some.
~~~I’m making this ASAP!!!!!!!!!!!!!!
It looks fabulous.
Mega delicious and so welcoming x
I love the Southwestern twist. We’re big fans of those flavors at our house, so I’m adding this to the recipe list. Thanks!
I love the idea of gumbo with southwestern flavors!
I adore corn and black beans they are a great addition to the gumbo and the colour of the liquid is marvellous well done and the photograph is stunning.
Cheers from Audax in Sydney Australia.
I’m loving your version of gumbo….we love southwest flavors so I’m bookmarking this recipe. Thanks Barbara!
Love the gumbo that served with rice! Looks so flavourful.
Mum this would go so well with our recent cold weather!?
xxx
I am loving all of these different gumbo recipes – it would hit the spot on a bleak day like it is here today.
I love spicey foods, never had gumbo, you would think living in a southern state I would have tried this by now… I have only seen it with shrimps here, I would really love to try this one the recipe is very tempting to me with those three kinds of meat.. sounds like a hearty dish for winter and cooler months… very nice photo! thanks for visting me today
Your gumbo looks great. I love the little pan you’re serving it in. Nice!
I’m a big fan of gumbo and I just love your Southwestern spin on it! The bowls you served it in are just perfect
Your version looks and sounds wonderful, Barbara!
Great idea to create a roux to thicken it up, and the rice served on the top is fantastic! 
I’m not such a big fan of okra either…mostly because of the slimy issue you spoke of. By the way, your soup cup is so pretty! I’d love to find some red ones like that! 
Barb, a southwestern twist on gumbo is brilliant, and it looks A-mazing!Gorgeous photo too, that rice is fluffy perfection
As for the okra, No slime! No idea what I did, just sliced, but it did disintegrate somewhat, maybe that had something to do with it! lol
This looks like such a comforting meal Barbara. I have been wanting to make gumbo for some time now. Especially since I live in the South and there are so many wonderful variations of gumbo. This looks like a great recipe.
Looks very interesting, would be a lovely meal in winters
Cheers,
The Variable, Crazy Over Desserts – Nachiketa
Catch me on facebook @ Crazy Over Desserts
I’m still trying to train my tastebuds into liking gumbo, but this recipe sounds tasty…perhaps I should try to make it myself and then I can change any bits I don’t like! Thanks for the inspiration
Rice onto the Gumbo…sounds so mouthwatering. I wish I can this for lunch later on. Hope you’re having a great day, Barbara.
Blesings, Kristy
Thus gumbo has delicious and comfort written all over it.