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.

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.

Southwestern Gumbo

Southwestern Gumbo
Cook Time 1 hour 20 minutes
Total Time 1 hour 20 minutes

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

Instructions

  1. 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.
  2. Reduce the heat to moderate, and continue whisking until the roux becomes deep brown in color, about 15 minutes. Add the onions.
  3. 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.
  4. Add the chicken to the pot; raise the heat to moderate, and cook, turning the pieces until slightly browned, about 10 minutes.
  5. 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.