Chicken and chorizo gumbo
SERVES 8 PREP + COOK TIME 3 HOURS 15 MINUTES
1.5kg whole chicken 2 medium carrots (240g), chopped coarsely2 sticks celery (300g), trimmed, chopped coarsely 1 medium onion (150g), chopped coarsely 12 black peppercorns 1 dried bay leaf 3 litres (12 cups) water 60g butter 2 cloves garlic, crushed 1 small onion (80g), chopped finely, extra 1 medium red capsicum (200g), chopped finely 2 teaspoons dried oregano 1 teaspoon sweet paprika ¼ teaspoon cayenne pepper ¼ teaspoon ground cloves ¼ cup (35g) plain (all-purpose) flour ¼ cup (70g) tomato paste 400g canned crushed tomatoes 100g fresh okra, halved diagonally 1 cup (200g) white medium-grain rice 1 cured chorizo sausage (170g), sliced
1 Place chicken in a large saucepan with carrot, celery, onion, peppercorns, bay leaf and water; bring to the boil. Reduce heat; simmer, covered, for 1½ hours.
2 Remove chicken from pan. Strain broth into large heatproof bowl; discard solids, reserve broth. When chicken is cool enough to handle, remove and discard skin and bones; shred meat coarsely.
3 Melt butter in a large saucepan; cook garlic and extra onion, stirring, until onion softens. Add capsicum, oregano and spices; cook, stirring, until fragrant. Add flour and paste; cook, stirring, for 1 minute.
4 Gradually stir in reserved broth and tomatoes; bring to the boil, stirring.
Stir in okra and rice; simmer, uncovered, stirring occasionally, for 15 minutes or until rice is tender.
5 Heat a large oiled frying pan; cook sausage until browned, drain.
6 Add sausage and chicken to gumbo; stir over medium heat until hot.
Season to taste.