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    Home » Recipes » Main Dishes » Chicken

    Southwestern Gumbo

    Published by Melissa on May 14, 2011 | Updated June 10, 2022 | 29 Comments

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    Southwestern-Gumbo

    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.

    Southwestern-Gumbo-3

    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.

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    Southwestern Gumbo

    Cook Time1 hr 20 mins
    Total Time1 hr 20 mins
    Course: Chicken
    Keyword: cooking, food, Mexican, recipe
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • ½ lb. pork chorizo
    • ½ cup canola oil
    • ½ cup flour
    • 1 large onions diced
    • 2 diced boneless skinless chicken breasts
    • 2 tablespoons minced garlic
    • 1 tablespoon dry oregano
    • 1 tablespoon dry basil
    • ½ teaspoon ground thyme
    • ½ teaspoon black pepper
    • ¼ 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

    Instructions

    • 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.

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Eliana

      May 23, 2011 at 1:21 pm

      Thus gumbo has delicious and comfort written all over it.

      Reply
    2. kristy

      May 17, 2011 at 6:20 pm

      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

      Reply
    3. Jennifer

      May 16, 2011 at 6:41 pm

      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 🙂

      Reply
    4. Nachiketa Chandra

      May 16, 2011 at 1:18 am

      Looks very interesting, would be a lovely meal in winters 🙂

      Cheers,
      The Variable, Crazy Over Desserts – Nachiketa
      Catch me on facebook @ Crazy Over Desserts

      Reply
    5. Jamie

      May 15, 2011 at 3:44 pm

      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.

      Reply
    6. Lisa

      May 15, 2011 at 1:11 pm

      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

      Reply
    7. sheila @ Elements

      May 15, 2011 at 10:01 am

      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! 🙂

      Reply
    8. Meghan

      May 15, 2011 at 8:57 am

      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 🙂

      Reply
    9. Karin

      May 15, 2011 at 8:31 am

      Your gumbo looks great. I love the little pan you’re serving it in. Nice!

      Reply
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