chicken and chorizo gumbo recipe

Takes about two hours to make. Feeds 6-8.

ingredients.txt

2 onions, chopped
4 celery sticks, chopped
2 green peppers, chopped
2 garlic cloves, chopped
800g cubed chicken breast
cajun spice mix (see other recipe)
2 tablespoons plain flour
200g chorizo, sliced
1 Mattesson's sausage, sliced
2 tins chopped tomatoes
1l chicken stock
400g okra (or baby courgettes), sliced

recipe.txt

Cook chorizo, then slice.

Heat oil in a large saucepan and fry the onion, celery, and pepper over a
medium heat until softened, stirring frequently. Add the garlic and fry for a
further few seconds.

Add the chicken and fry, turning frequently, until evenly browned. Add the
cajun spice mix and the flour. Stir well and cook for 1 minute, then add the
tomatoes. Stir, then add the sausage and chorizo. Stir and cook for a couple
more minutes. Last, add the stock. 

Bring to the boil, stirring frequently, then reduce the heat and simmer for
20 minutes.

Add the okra, return to simmering point, and let cook for a further
30 minutes.