Nick's Picks: Spicy New Orleans Chicken Gumbo

01.25.12 | Nick Finlayson | Comments[2]

About 1 Pound Chorizo Sausage
1 Pound of Chicken Breasts
1 Medium Onion Diced
1 green Pepper Diced
4 Pieces of Celery Minced
1 Jalapeno Minced
3-4 Cloves of Garlic minced
1/4 Cup of oil
1 Cup of flour
2 48oz Cans of Reduced Sodium Chicken Broth
1/2 Tsp Salt
1/4 Tsp Black Pepper
1/4 Tsp Cayenne Pepper
1/4 Tsp Cumin
1/4 Tsp Paprika
1/4 Tsp Poultry Seasoning
1/4 Tsp Dried Oregano
1/2 Tsp Dried Basil
1 tsp Hot Sauce


In a large skillet, brown of sausage and chicken. Dice up chicken and place in a large pot with the sausage. Add oil and flour to the skillet. Heat over medium heat and stir to combine flour and oil. Add onions, peppers, celery, jalapeno and garlic to the flour mixture. Cook over medium heat for about 5 minutes, stirring often and being careful not to burn! Add Chicken stock and stir to break up any lumps. Transfer the liquid to the chicken and sausage pot. Add seasonings. Bring to simmer and let cook for about an hour. Serve over rice and enjoy this spicy creole treat!
Serves 6-8

Comments

Your Comments(please keep them on topic and polite)

on 01.25.12 Gail C commented

Gotta have it! Perfect for cold, gloomy days too. Thanks, Nick

on 02.06.12 J Murray commented

Made this on Sunday... husband loved it! Thanks Nick!

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