Name: Chicken and sausage gumbo
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4 - 6
Ingredients: 60 gm fat, such as duck fat, lard, ghee or coconut oil; 800 gm chicken Marylands (about 4), bone in, skin on, halved at the joint; 180 gm fresh chorizo, thickly sliced; 100 gm speck or bacon, diced into 1cm pieces; 2 tbsp tapioca flour (arrowroot); 1 red capsicum, trimmed, seeds removed, finely chopped; 1 each onion and celery stalk, finely chopped; 3 garlic cloves, finely chopped; 800 gm canned whole peeled tomatoes; 2 thyme sprigs; 1 fresh bay leaf; ¼ tsp smoked paprika; Pinch of cayenne pepper; 375 ml (1½ cups) chicken stock (preferably homemade); 2 large pinches of saffron threads; 2 cups coarsely chopped kale leaves; 10 okra, halved lengthways; Broccoli rice; 800 gm broccoli (about 2 heads), florets and stalk coarsely chopped; 2 tbsp fat, such as duck fat, lard, ghee or coconut oil

Chicken and sausage gumbo

Pete Evans American-style recipe for chicken and sausage gumbo.

Serves 4 - 6

Prep

25M

Cook

55M

Total

1H 20M

Ingredients

60 gm fat, such as duck fat, lard, ghee or coconut oil

800 gm chicken Marylands (about 4), bone in, skin on, halved at the joint

180 gm fresh chorizo, thickly sliced

100 gm speck or bacon, diced into 1cm pieces

2 tbsp tapioca flour (arrowroot)

1 red capsicum, trimmed, seeds removed, finely chopped

1 each onion and celery stalk, finely chopped

3 garlic cloves, finely chopped

800 gm canned whole peeled tomatoes

2 thyme sprigs

1 fresh bay leaf

¼ tsp smoked paprika

Pinch of cayenne pepper

375 ml (1½ cups) chicken stock (preferably homemade)

2 large pinches of saffron threads

2 cups coarsely chopped kale leaves

10 okra, halved lengthways

Broccoli rice

800 gm broccoli (about 2 heads), florets and stalk coarsely chopped

2 tbsp fat, such as duck fat, lard, ghee or coconut oil

Method

Main

1.Heat 2 tbsp fat in a large casserole over medium-high heat. Season chicken to taste, then fry in batches skin-side down, turning once, until golden brown (3-4 minutes each side). Transfer to a plate.

2.Add chorizo and speck to pan, and stir occasionally until golden brown (4-5 minutes), then transfer to plate with chicken.

3.Add remaining fat to pan, reduce heat to low-medium, add tapioca flour and stir continuously until lumps dissolve and a thin paste forms (30 seconds to 1 minute). Add capsicum, onion, celery and garlic, and stir occasionally until softened (4-5 minutes). Add tomato, thyme, bay leaf, smoked paprika and cayenne pepper, return chorizo and speck to pan, and stir occasionally until simmering (4-5 minutes). Add stock, saffron and chicken, bring to the boil over high heat, then reduce heat to low-medium and simmer until the juices run clear when chicken is pierced with a knife (20-25 minutes). Add kale and okra and simmer uncovered until okra is tender (8-10 minutes). Season to taste.

4.Meanwhile, for broccoli rice, pulse broccoli in a food processor until it resembles rice. Heat fat in a frying pan over medium heat, add broccoli and cook, stirring occasionally, until softened (3-4 minutes). Season to taste and serve hot with gumbo.

Pete Evans

Styling by Deborah Kaloper