Chicken and Chorizo Gumbo
Recipe Sourced from Taste www.taste.com.au
500g skinless chicken thigh fillets, excess fat trimmed, cut into 3cm pieces
4 chorizo sausages, halved, cut into 3cm pieces
2 green capsicums, halved, seeded, cut into 1cm pieces
2 celery sticks, trimmed, thinly sliced
2 tablespoon plain flour
1 tablespoon tomato paste
1 tablespoon Masterfoods Cajun Seasoning
2 corn cobs, husks and silk removed
500ml (2 cups) chicken stock
chopped fresh continental parsley, to serve
thinly sliced shallot, to serve
steamed rice, to serve
Heat half the butter in a large heavy-based saucepan over medium-high heat. Cook the chicken for 3 minutes each side or until golden. Transfer to a plate.
Add the chorizo to the pan. Cook for 2-3 minutes, stirring, or until golden. Transfer to the plate with the chicken.
Heat the remaining butter in a pan. Add the capsicum and celery and cook, stirring, for 2 minutes or until the vegetables start to soften. Add the flour, tomato paste and Cajun seasoning and cook for 1 minute.
Use a small sharp knife to cut down the length of the corncobs to remove kernels. Add stock, corn, chicken and chorizo to pan. Stir to combine. Increase heat to high. Bring to the boil. Reduce heat to low. Cover and simmer for 15 minutes or until the mixture reduces slightly. Season with pepper. Top with parsley and shallots.
Serve with rice and a chilled glass of Pfeiffer Ensemble Rosé.