Cajun Chicken & Chorizo Gumbo with Risotto Rice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Season the chicken liberally in cajun seasoning. Leave uncovered in the fridge overnight.

Step 2

Heat a pot over a medium heat and add the oil and flour. Stirring constantly, cook into a dark roux.

Step 3

Meanwhile, prepare The Holy Trinity: weigh the onion, then prepare pepper and celery accordingly (the weight ratio should be 2:1:1 to onion, pepper, and celery accordingly).

Step 4

Add The Holy Trinity to the dark roux, and cook until the onion softens. Meanwhile, dice the garlic. Once the onion has softened, add the garlic and the cayenne pepper to the pot and cook until the garlic is no longer fragrant.

Step 5

Add the stocks and herbs listed below and stir together. Bring to a boil, then reduce to a simmer for 4 hours.

Step 6

Remove the chicken from the fridge to come up to room temperature when ready to eat. Bring 2 cups of salted water to a boil in a pan. Once boiling, add the rice to the water. Return to a boil, then reduce to a simmer and place the lid on the pan. Cook until the water is absorbed, then leave, lid-on, off-heat for 10 minutes.

Step 7

Meanwhile, slice the chorizo ring into coins. Heat a griddle over a high heat, then add some vegetable oil. Cook the chorizo coins in the griddle until crisp, then transfer to the Gumbo. Retain the oil in the griddle.

Step 8

Add the chicken thighs to the griddle, top-side down, and brown on both sides. Transfer to the pot, then deglaze the griddle with white wine and transfer the drippings to the pot.