Cajun-Inspired Chicken-and-Sausage Gumbo
with Garlic-Butter Rice and Scallions
For this gumbo, chicken thighs and chorizo get a boost from flavour-makers onions, celery and green pepper. Garlic-butter rice, fresh scallions and the most flavourful gravy round out this spicy and satisfying meal.
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.
Ingredients: Chicken thighs • Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • Green pepper • Parboiled rice • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Yellow onion • All-purpose flour (wheat) • Green onion • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Cajun spice blend (paprika powder, salt, garlic powder, cayenne pepper, black pepper, spices, herbs, oleoresin paprika, canola oil, silicon dioxide) (sulphites) • Celery • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
250 g
Chorizo Sausage, uncased
4 tbsp
All-Purpose Flour
(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Green Bell Pepper
56 g
Yellow Onion, chopped
3 unit(s)
Celery
14 g
Cajun Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
2 unit(s)
Chicken Broth Concentrate
4 tbsp
Garlic Spread
(Contains Soy May contain Sulphites, Milk)
¾ cup
Parboiled Rice
2 unit(s)
Green Onion
2 unit(s)
Garlic, cloves
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Core, then cut green pepper into 1/4-inch pieces.
- Cut celery into 1/4-inch pieces.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- Using a strainer, rinse rice until water runs clear.
- Line a baking sheet with aluminum foil. Set aside.
- On a clean surface, pat chicken thighs dry with paper towels. Season with half the Cajun Spice Blend, salt and pepper.
- Add chicken thighs and 2 tsp (4 tsp) oil to the prepared baking sheet. Broil in the middle of the oven for 10-12 min, flipping once, until cooked through.**
- Meanwhile, heat a medium pot over medium. When the pot is hot, add 1 tbsp (2 tbsp) oil, then minced garlic and rice. Cook for 1 min, stirring often, until fragrant.
- Add 1 cups (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cook for 17-19 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Heat a large pot over medium heat. When hot, add 3 tbsp (6 tbsp) garlic spread to the pot, then swirl to melt.
- Add flour and 2 tbsp (4 tbsp) water. Whisk, cooking for 1-3 min, scraping brown bits from the bottom of the pot, until mixture is light bown and smells toasted. Transfer to a small bowl.
- Increase heat to medium-high. Add 1 tbsp (2 tbsp) oil, then chorizo. Cook for 3-4 min, breaking up chorizo into smaller pieces, until no pink remains.** Season with salt and pepper.
- Add peppers, yellow onions, celery and remaining Cajun Spice Blend to the pot. Cook for 3-4 min, stirring constantly, until veggies are tender-crisp. Season with salt and pepper.
- Meanwhile, once chicken is cooked through, cut into 1-inch pieces.
- Add reserved flour mixture, chicken, broth concentrate and 2 1/2 cups (4 cups) of water. Stir to combine, scraping up brown bits from the bottom of the pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook for 6-7 min, until slightly thickened.** Season with salt and pepper.
- While gumbo simmers, thinly slice green onion.
- Fluff rice with a fork. Stir in remaining garlic spread and half the green onions.
- Divide rice between plates.
- Top with gumbo.
- Sprinkle remaining green onions over top.
