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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.
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Southwestern Gumbo
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.
claudia lamascolo
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 🙂
Cakelaw
I am loving all of these different gumbo recipes – it would hit the spot on a bleak day like it is here today.
Lorraine @ Not Quite Nigella
Mum this would go so well with our recent cold weather!? 😀 xxx
Angie's Recipes
Love the gumbo that served with rice! Looks so flavourful.
Lynda
I’m loving your version of gumbo….we love southwest flavors so I’m bookmarking this recipe. Thanks Barbara!
Audax Artifex
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.
Kalynskitchen
I love the idea of gumbo with southwestern flavors!
Nicole@HeatOvenTo350
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!
Ana Powell
Mega delicious and so welcoming x
kim sisto robinson
~~~I’m making this ASAP!!!!!!!!!!!!!!
It looks fabulous.
Barbara | VinoLuciStyle
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.
Renata
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.
Faith
What a great twist on gumbo! Would you believe I’ve never had it? I’m bookmarking this though, since it looks delicious!
Kathy
That looks delicious!!!
Happy Cook / Finla
I have never had this but it looks and sounds very hearty and delicious.
Shelley C
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!!
marla {family fresh cooking}
I love a great bowl of gumbo, especially when in New Orleans! Thanks for a great recipe 🙂
Mardi@eatlivetravelwrite
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!
shaz
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 🙂
Rosa
A great challenge! That gumbo must be tasty and very enjoyable.
Cheers,
Rosa