Chicken and Chorizo Gumbo

Warm up your winter with this mouth-watering dish.

Prep Time:
Cook Time:

How to Cook

  1. Heat half the oil 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.
  2. Add the chorizo to the pan. Cook for 2-3 minutes, stirring, or until golden. Transfer to the plate with the chicken.
  3. Heat remaining oil and butter in pan. Add the onion, and capsicum, cook, stirring for 3 minutes or until vegetables start to soften. Add the flour and Louisiana Creole spice and cook for 1 minute. 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. Garnish with shallots. Serve with rice.


  • 2 Tbsp Vegetable oil
  • 500 g Skinless chicken thigh fillets, excess fat removed
  • 4 Chorizo sausages, halved, cut into 3cm pieces
  • 1 Brown onion, chopped
  • 2 Red capsicums, halved, seeded cut into 1cm pieces
  • 3 Tbsp Plain flour
  • 2 Tbsp Gregg's Louisiana Creole Seasoning
  • 500 ml (2 cups) Chicken stock
  • 310 g can Corn Kernels, rinsed and drained
  • Green shallots to garnish
  • Steamed rice to serve

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