Louisiana Super Green Gumbo with Chicken

By MiNDFOOD

Louisiana Super Green Gumbo with Chicken
The official state cuisine of Louisiana, Gumbo traditionally consists of a strongly-flavored stock, meat or shellfish, and the Creole "holy trinity" ― celery, capsicum, and onion. This super green take on this dish adds kale and herbs with chicken and chorizo.

 

Serves 4-6

 

Ingredients

1 whole chicken

2 stalks celery

1 onion, halved

1 sprig bay leaves

2 litre water

2 tbsp vegetable oil

2 tbsp plain flour

2 cloves garlic, crushed

1 green capsicum, seeded and roughly chopped

½ tsp each cayenne pepper and dried celery seeds

1 tsp smoked paprika

1 tsp garlic powder

2 tsp dried oregano

1 bunch cavolo nero, stems trimmed and chopped

120g baby spinach leaves

½ bunch Greek kale, stem trimmed and roughly chopped

1 small bunch curly parsley, finely chopped

200g andouille sausage (or dried chorizo), sliced

 

Method

  1. For the stock, place the chicken, celery, onion and bay leaves in a large saucepan. Cover with water, place over medium heat and bring to a simmer. Reduce heat to low, cook for 1 hour 30 minutes, or until stock is fragrant. Set aside to cool slightly.
  2. Strain, discarding the vegetables. Remove the skin and bones from the chicken and shred the meat. Set aside.
  3. Heat oil in a large saucepan over medium low heat. Add the flour and cook, stirring for 6 minutes, or until flour is dark golden in colour.
  4. Add the garlic and capsicum, then cook, stirring for 4 minutes, or until vegetables begin to be tender. Add the spices and oregano and stir to combine. Add the stock and bring to a simmer.
  5. Add the cavolo nero, spinach, kale and parsley and cook for 10 minutes, or until tender. Add the chicken and season.
  6. Heat a small non-stick frying pan over medium heat. Add the sausage and cook, turning for 4-6 minutes. Divide the soup between bowls. Serve topped with sausages.

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