Creole Gumbo with Chicken and Chorizo
Main course
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Cook Time
1 h 15 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This Creole gumbo with chicken and chorizo is a comforting and flavorful dish, perfect for autumn or winter evenings. I love preparing this dish because it is both simple and full of flavors. The tender chicken and spicy chorizo go wonderfully with the vegetables and Cajun spices. This dish is ideal for a convivial meal with family or friends. Feel free to adjust the amount of cayenne pepper according to your preferences. A true delight that warms the heart and soul!
Ingredients (14 ingredients)
-
50 g Peanut oil
-
50 g Flour
-
4 piece Chicken breast(s)
-
200 g Chorizo
-
1 piece White onion(s)
-
1 piece Green pepper(s)
-
1 branche Celery
-
to taste Thyme
-
to taste Oregano
-
to taste Paprika
-
to taste Cayenne pepper
-
to taste Cayenne chili
-
to taste Salt
-
Garlic
Preparation (5 steps)
Roux preparation
Pour the peanut oil into the Thermomix bowl. Add the flour. Mix without interruption to prevent the mixture from sticking. Program 10 Min./120°C/Stufe 2. The roux should reach a chocolate color. Set aside.
Chicken preparation
Cut the chicken breasts into pieces. Brown the chicken pieces in a pan. Set aside.
Vegetable preparation
Cut the white onion, green pepper and celery into dice. Put the vegetables in the Thermomix bowl. Add the thyme, oregano, paprika, cayenne pepper, cayenne chili, salt and garlic. Program 5 Sek./Stufe 5 to chop the vegetables.
Gumbo cooking
Add the chorizo cut into large pieces into the Thermomix bowl. Then add the browned chicken, the prepared roux and 500 ml of water. Program 45 Min./100°C/Stufe 1/Linkslauf.
End of cooking
Remove the lid and simmer for another 20 Min./100°C/Stufe 1/Linkslauf.
Finished cooking? Great! 🎉
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Created by
Chloe Lambert
3
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0
Kochbücher
Tags
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