Cajun Gumbo with Chorizo, Chicken & Shrimp (One Pot)

Ingredients

• 1 celery stalk (diced into 1/4-to-1/8-inch cubes)
• 1/2 green bell pepper (diced)
• 1/2 onion (diced)
• 2 medium tomatoes
• 2 garlic cloves (minced)
• 1/2 pound chorizo
• 1/2 pound boneless chicken thighs
• 1/2 pound large shrimp (peeled and deveined)
• 1/4 cup avocado oil
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 tablespoon Cajun seasoning
• 1/4 teaspoon dried thyme
• 1 bay leaf
• salt, to taste
• black pepper, to taste
• 1 1/2 cups cooked white rice
• sweet cornbread, for serving

How to Make It

1. Dice the celery stalk and set aside.
2. Dice the green bell pepper and set aside.
3. Dice the onion and set aside.
4. Dice the tomatoes and set aside.
5. Mince the garlic and set aside.
6. Slice the chorizo into rounds.
7. Cut the chicken thighs into small pieces and set aside.
8. Combine the oil and flour in a heavy enameled cast-iron Dutch oven over low-medium heat.
9. Stir constantly for 20–25 minutes, until the roux turns dark brown.
10. Turn off the flame as soon as the roux reaches dark brown.
11. Stir in the celery, bell pepper, onion, and garlic.
12. Turn the heat back up and cook the vegetables for 5–7 minutes, until soft.
13. Add the chicken and chorizo.
14. Cook for about 5–7 minutes, until the chicken is no longer pink in the middle.
15. Stir in the diced tomatoes.
16. Pour in 2 cups chicken broth.
17. Add the Cajun seasoning, dried thyme, bay leaf, salt, and black pepper, and stir to combine.
18. Cover with a lid and simmer on low for about 45 minutes, until thickened.
19. Add the shrimp and cook uncovered for about 5–7 minutes, until pink — keep an eye on them so they stay succulent, not dry.
20. Remove the bay leaf. Place the lid back on ("and voila").
21. Serve over steamed white rice with sweet cornbread on the side.

Curtis's Tips

• Do all the prep first and set everything aside — it makes the cooking go much smoother.
• Keep your work area clean as you go and "you won't have any issues."
• Fresh tomatoes give the best, most flavorful result, but canned tomatoes work fine too.
• Chorizo can be swapped for chicken sausage or any sausage you like — a good option if you're avoiding pork.
• Chicken thighs are my pick over breasts — more tender.
• Use avocado oil or any high-smoke-point oil so the roux doesn't burn fast.
• The roux is the most complicated part of the dish — stand over it on low-medium heat and keep stirring the whole 20–25 minutes; get it right and "it's a smooth sail from here."
• Turn off the flame the moment the roux hits dark brown, because the hot oil can pop and "gets a little crazy."
• Remember to turn the heat back up after the vegetables go in.
• Keep an eye on the shrimp at the end — you want them succulent, not dried out.