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5 from 1 vote

Southwestern Gumbo

Cook Time1 hour 20 minutes
Total Time1 hour 20 minutes
Course: Chicken
Keyword: cooking, food, Mexican, recipe
Author: Barbara Schieving

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.