Rosemarys Cajun Chicken & Chorizo Gumbo

Serves 4 - 6
Kindly submitted by Rosemary Thorne

Ingredients:

• 1 Tbsp Olive oil
• 500g Chorizo/Beef sausage, sliced
• 500g Chicken thighs, chopped
• 2 Tbsp Cajan seasoning
• 125g Butter, chopped
• 2 Onions, cut into wedges
• 2 Celery sticks, chopped
• 1 Red capsicum. seeded, chopped
• 1/2 cup Plain flour
• 1/4 tsp Cayenne pepper
• 3 Bay leaves
• 2 cups Chicken stock
• 2 cups just boiled water
• 1/2 cup sliced green onions plus extra to serve
• 2 Tbsp chopped parsley leaves

• Steamed rice to serve

Method:

In a heavy based saucepan heat oil on medium. Cook chorizo/beef sausage 5 - 6 minutes, turning. Drain at set aside.

In a large bowl, combine chicken and seasoning.Add chicken to saucepan and cook 5 - 6 minutes, until well browned, turning once. Remove from pan.

In same pan melt butter and saute onion, celery and capsicum 4 - 5 minutes, until tender. Add flour and cook, stirring, 5-10 minutes, until golden brown.

Return chorizo/beef sausage and chicken to pan with cayenne and bay leaves. Cook, stirring 2 minutes

Gradually stir in stock and water until thickened and boiling. Reduce heat to low and cook, uncovered 10 minutes, stirring occasionally.

Discard bay leaves, stir in green onions and parsley.

Serve with rice and extra green onions.