Smokey Chicken and Chorizo Gumbo

Gumbo is a classic Louisiana stew consisting of meat, sausage, seafood and Cajun seasoning. Our version has chicken thighs, chorizo sausage and okra. This delicious one-pot stew is a perfect meal on a cold winter’s night.

Yield: Serves 5

Smokey Chicken and Chorizo Gumbo


  • 1 cup chopped bacon
  • 5 bone-in skinless chicken thighs
  • 3 chorizo or hot Italian sausages (about 100 g each), casings removed
  • 3 cups chopped yellow bell peppers
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 3 cups no-salt-added chicken broth
  • 2 cups sliced fresh okra
  • 1 cup cherry tomatoes
  • 1 cup tomato paste
  • 6 cloves garlic, finely chopped
  • 2 tbsp smoked paprika
  • 1 tbsp Cajun seasoning
  • 1 tsp fennel seed
  • 1 tsp ground chipotle chile pepper
  • 1 bay leaf


  1. Preheat oven to 400°F.
  2. Add bacon to a non-reactive ovenproof Dutch oven over medium heat; cook, uncovered, stirring occasionally, until browned and crisp, about 6 – 7 minutes.
  3. Add chicken and sausages; cook, stirring to break up sausages, until chicken is browned on all sides, about 5 minutes. Add yellow peppers, onions and celery; cook, stirring, for 2 minutes.
  4. Add broth, okra, tomatoes, tomato paste, garlic, paprika, Cajun seasoning, fennel seed, chipotle chile pepper and bay leaf; stir to combine. Bring to a boil. Remove from heat.
  5. Bake, covered, until chicken is very tender and beginning to fall off the bone, about 1 1/4 hours; remove and discard bay leaf.
Nutritional analysis per serving:


926 calories, 64.6 g fat, 54.4 g protein, 31.2 g carbohydrate, 8 g fibre, 1070 mg sodium