… ok I confess right from the start that this is not an authentic gumbo recipe… although it seems, judging by the internet there’s a lot of consternation about what it is exactly that makes an authentic gumbo recipe… and then there’s the difference between creole and cajun… but as with all my chicken thigh world tour recipes, it’s my take on the dish… plus i’ve never eaten gumbo or any creole cooking in my life, so I have NO idea what it’s supposed to taste like… but if it tastes half as good as this deeply hot and spicy dish, then look out Louisiana i’m on my way…!
… not to say I haven’t had help here… I did get some wonderful direction from the very lovely Jenn over at Jenn’s Food Journey who’s brother-in-law is a Creole Cooker (her words, not mine…) and so knows a thing or two about what’s what… apparently as long as I capture the essence of Creole in what is know as the Holy Trinity of Celery, Bell Peppers and Onions then I should be on the right track… i’m also using a chorizo sausage in here for extra spice which adds an authentic Spanish heritage to this dish…
chicken thigh creole gumbo
as with all my chicken thigh recipes I have adapted this to be a one-pot dish… which means that all the key ingredients are represented… just not in the classic way you may expect… and the only thing that’s really missing is a dark roux but i think my long and slow cooking time should compensate a little…
6 chicken thighs – bone in and skin on
1 length of chorizo sausage – chopped
2 sticks celery – chopped
2 peppers – chopped
1 medium onion – chopped
4 cloves of garlic
1 tin of chopped tomatoes
1 teaspoon cayene pepper
a large pinch of fresh thyme
1 teaspoon hot smoked paprika
a small glass of white wine
1 pint good quality veg stock (on standby only)
…you’ll need a very large bowl to prep and either an oven-proof roasting dish or a skillet as i’ve used here…
– throw all the non-meat ingredients into the bowl and mix it all round, now add the chicken thighs and sausage and let it marinate for at least an hour
– place the whole thing in an oven-proof dish with a lid and roast slowly for 2 hours on 170, turning occasionally and checking for dryness, which shouldn’t happen but if it looks a tad dry add a little stock
– after 2 hours, take the lid off, turn up the heat to 200C and roast the bugger out of it till its nice and gloriously golden
eat and of course, enjoy!
Nice to see someone else who thinks chicken thighs make a great dish. I do like the idea of taking a dish around the world.
That looks amazing!! I will definitely be giving it a go over the weekend. Hope it turns out even half as good as yours.
That looks amazing!! I will definitely be giving it a go over the weekend. Hope it turns out even half as good as yours.
Chicken thighs are wonderful to cook with, so flavoursome – I would have thought creole food would be more spicy? I think I could throw in a few chillie no problem!
Mmmm. I'd love to go to Louisiana. We also love The Princess and the Frog and her dreams of having her gumbo restaurant.
Anyway, couldn't you do the mixing and marinating in the oven proof dish to save on washing up? Not that I'm lazy or anything, ahem.
Sounds close enough to authentic to me, Dom! YAY! I'm so happy I could help guide you – this dish looks amazing. And I adore chorizo so I'm loving the addition. Nicely done 🙂
Such a fine dish, and loving your chicken thigh story so far! x
So much good stuff here, first the chicken thighs, then the chorizo, then the one-pot and then there's all that lovely spicy marinade. I remember when Keith Floyd 'did' America and the holy trinity of veg was mentioned a lot. Book me a seat on that plane to Louisiana, that chicken looks soooo good.
authentic or no, it looks delicious – another chicken thigh dinner winner!
I know what you mean but it was actually quite hot! The smoked paprika, chorizo and cayenne all added to the hotness. Twas divine!
I don't care whether it's authentic or not – it sounds delicious. I really do prefer your savoury recipes to the sweet ones.
Well, who cares how authentic your gumbo is? The important thing is that it's delicious–and it certainly sounds delicious to me. 🙂
This looks fantastic! Chicken thighs rule :o)
Chicken thighs are so versatile, and this sounds really tasty with the chorizo! Love Creole (and Cajun) food 🙂
My husband's cousin is from Louisiana and believe me, there is nothing like it. I can also tell you that you would enjoy New Orleans ~ the food, the night life, the entertainment . . . all I can tell you is “go” especially during Mardi Gras!
Oh, your gumbo looks great . . . even with the thighs! LOL!!!
Will take your advice Dom a try it first just as you suggest.
I love your one pot meals. It makes it so much easier to throw together on a work week night. Gumbo is always delicious with lots of flavor going deep into each bite. Look delish! Your international flavor tours are fun too. I can't remember if your tour has visited Italy for a good chicken caccitore. I always make mine with thighs too.
Looks good to me! Yum!
What a BRILLIANT and TOTALLY tasty recipe Dom….with ALL my favourite ingredients too….JUST fab for this awful wet summer we are having. Karen
This looks gorgeous, it's making my mouth water!! 🙂
Thanks Dom, it turned out delicious. I did add a chopped red chilli but that's only because we like really spicy food. I'm making it again today. I suspect it will become a regular here.
This may not be “authentic” gumbo, but I love that you found a way to work in your famous chicken thighs! This looks awesome, Dom… I'm featuring this post in today's Food Fetish Friday (with a link-back and attribution). I hope you have no objections and always excited to see what you'll create next…
It calls for 2 peppers, what kind of peppers are we talking about?