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Portuguese Gumbo-Spicy And Delicious
You don't have to be Portuguese to love this spicy gumbo recipe ! It combines so many delicious flavors, it's bound to warm you up and keep you satisfied. It's a great meal that you can make ahead and reheat.
This is not a traditional gumbo in the sense of a New Orleans gumbo with okra, but it has the same kinds of flavor and spice that a traditional gumbo would have
You can adjust the "heat "in this recipe by adding more or less paprika to the dish. I use Portuguese allspice in my recipe, but you can experiment with different types of paprika to get the exact flavor that you like. Since my husband likes it really spicy, I use a medium amount of paprika and then leave it up to him to add more. If you are using a regular paprika, I suggest using a smoky flavor rather than a plain. But any paprika will do nicely
Portuguese allspice (Temperos Portuguese) can be found online or at your local supermarket in some areas. It is a great spice to have in your pantry for all kinds of dishes. I use it on pot roasts, in stews, on chicken and almost anything I cook. It brings out a lot of flavor.
You don't have to add any salt and pepper, although I included them in the recipe. The ingredients have enough salt in them. But I admit that I did add several teaspoons of fresh ground pepper for extra flavoring.
I used Hunts tomatoes with onion and basil in it which I thought added extra flavor, but you can use any canned diced tomatoes that you would like.
I hope that you give this recipe a try to let us know how it works out for you.
- 1 pound Portuguese Chourico Sausage, Sliced in medium slices
- I 1/2 cups green pepper ( one large one), chopped
- 1 cup onion (1 large onion), chopped
- 2 stalks celery, chopped
- 5 cloves garlic, minced
- 1/2 cup canola oil
- 1/2 cup flour
- 4 cups reduced sodium chicken broth, -2 boxes
- 1 28 oz can diced tomatoes with onion and oregano, undrained
- 16 oz skinless, boneless chicken thighs
- 4 tablespoons Portuguese allspice, can also use a smoked paprika
- 8 servings cooked rice
- To taste salt and pepper
Cooking Directions For Portuguese Gumbo
- Cook Portuguese sausage in a 4-6 cup Dutch oven in a teaspoon of oil over medium heat till a thin layer of fat forms. Stir the sausage as it cooks. Remove from pot and set aside
- Add celery, onion, garlic and green pepper. Cook and stir about 10 minutes until tender. remove from the pot.
- Add canola oil to the pot. Whisk in flour until mixture thickens, and turns a medium brown. Note....add flour gradually- not all at once
- Whisk in broth adding it gradually and whisking in with each addition
- Add tomatoes, cooked sausage, the vegetables, chicken and paprika. Bring to a boil, simmering gently. Add salt and pepper to taste
- Cook uncovered 45 minutes
- Remove chicken. Let chicken cool for about 5 minutes. Cut chicken into bite sized pieces
- Return to pot and heat through
- Serve over prepared white rice
|Serving size: 8 servings|
|Calories from Fat||252|
|% Daily Value *|
|Fat 28 g||43%|
|Carbohydrates 19 g||6%|
|Sugar 0 g|
|Protein 20 g||40%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|