Chicken Gumbo With Latin Flavor!

By garciamoss

Ingredients

• 1/2 cup canola oil
• 1/2 cup flour
• 1 medium sweet onion, diced
• 1 1/2 pounds of boneless chicken thighs
• 2 teaspoons Cajun or Creole seasoning
• 1 pound smoked sausage, sliced 1/2-inch thick
• 1 stalk of celery, diced
• 1 large poblano pepper, diced
• 1 large Roma tomato, seeded and diced
• 3 cloves garlic, minced
• 2 sprigs fresh thyme
• 2 bay leaves
• 7 cups chicken broth
• 2 tablespoons flour
• 4 tablespoons cold water
• 6 ounces Andouille sausage or Spanish chorizo, chopped small
• 1 small chayote squash, peeled, cored, and diced
• 1 tablespoon Worcestershire sauce
• Salt
• Pepper
• Hot sauce (your favorite brand)
• 4 to 6 cups cooked rice

Details

Adapted from hispanickitchen.com

Preparation

Step 1

1. In a large heavy pot, preheat the oil to medium/high heat for a few minutes. Whisk flour into hot oil, reduce heat and continue whisking often until the roux turns a deep brown, about 15 minutes. Season the chicken with the Creole or Cajun spices and set aside. When the roux is ready, add the onions and stir with a wooden spoon, cook for another 10 minutes.

2. Add chicken pieces to the roux and cook for the next 6 to 8 minutes, turning as needed. Add the smoked sausage and cook for a minute. Add the celery, poblano, tomato, garlic, thyme, bay leaves, and chicken broth. Bring to a boil, reduce heat and cook for 45 minutes.

3. In a small bowl, add the 2 tablespoons of flour, add the 4 tablespoons of cold water and whisk until smooth, to make a slurry. Add the slurry to the gumbo and stir well to combine. Add in the Spanish chorizo or andouille sausage, chayote, and W sauce. Season to taste with salt, pepper, and hot sauce. Cook for another 20 minutes. Remove bay leaves and thyme and serve over rice. Yields up to 8 servings.