How To Make Chicken And Sausage Gumbo
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How To Make Chicken And Sausage Gumbo
Join chef Martin Heap as he takes you through a step-by-step process on one of his favourite dishes, chicken and sausage gumbo, also known as Jambalaya.
- Prep:
- 15m
- Cook:
- 20m
- Total:
- 35m
- Serves:
- 4
- Temp:
- 180° c - 360° f
Ingredients
- 1 onion
- 1 cups (250ml) rice
- 2 cups (500ml) chicken stock
- 1 bay leaf
- 100 g tomatoe flesh
- 100 g cooked peas
- 1 tsp chillie oil
- 4 chicken thighs
- 250 g chorizo
Step 1: Prepare The Ingredients
Dice your onion into small pieces. Bake four chicken thighs, and then place them onto a plate for later.
Step 2: Prepare The Rice
Sweat the onion lightly, and then add to a saucepan of rice. Add chicken stock to this saucepan, stir, and then place into a hot oven for 15 - 17 minutes, with a single bay leaf on top.
Step 3: Combine The Ingredients And Serve
Slice your chorizo into small pieces, and then pan fry these pieces until they are hot. To the braised rice and onions, add the tomato, the ham, the peas, and a little chili oil. Now break each chicken thigh into about three pieces, and add to the rice. Using a meat fork, gently mix everything together. Lastly, add the hot chorizo to the mixture. Mix one final before serving.