Wednesday, October 12, 2011

National Gumbo Day Dinner

Al Fresco Chipotle Chorizo Chicken Sausage with Mango and Adodo Gumbo Basmati Rice Bowl

Serves: 4
Prep: 10 minutes
Cook: 30 minutes

1/4 c. vegetable oil
1/4 c. all-purpose flour
2 stalks celery, sliced
1 small onion, diced
1 bay leaf
1 t. Kosher salt
1 t. dried oregano
1/4 t. cayenne pepper
20 oz. chicken broth
1 (14 oz.) can diced tomatoes
12 oz. Al Fresco Chipotle Chorizo Chicken Sausage with Mango and Adobo, sliced
1/2 lb. frozen okra
3 c. cooked Basmati white rice, cooked

In a large Dutch oven, or pot, heat oil over high heat until almost smoking. Add flour and stir until combined and becomes a dark red about 6 to 8 minutes.
Add celery and onion and continue cooking another 3 to 5 minutes scraping any bits from the bottom. Stir in bay leaf, salt, oregano, cayenne, broth, tomatoes and sausage. Boil lightly about 15 minutes.
To assemble dish spoon mounds of rice into a bowl and spoon gumbo mixture over the top.

1 comment:

  1. I would love to try this, it looks killer. When does the Okra go in?


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