Life has been on a fast lane lately and almost everything that I have been cooking has just be basic, quick and simple meals. There is nothing wrong with it. It is still home cooked but there is a feeling that my cooking skills is kind of static. There had been weekly and monthly challenges on this blog but everything turned upside down a year ago and I stopped. There has been intentions to pick things up and get a new idea across but nothing really happened. It has been the story of the last year. A lot of procrastination and unsure steps. Maybe with time, I will feel better and get back to my old self. Time will tell.
It has been awhile since I last made gumbo. Gumbo is usually a one pot wonder but I decided to try another idea.
I used spatchcock instead of chicken. It is easier to break down at home and they were what I got from the growers market. Spatchcock are like tiny chicken and does not have much fat on it. So I made a garlic marinate and gave it a good rub before I popped them into the oven.
The cooking time is short as the spatchcocks are tiny and I butterflied it as well. So instead of browning the spatchcocks, I roasted them instead. It was partially cooked and then finished off in the gumbo.
- 2 spatchcocks, butterflied
- 2 cloves of garlic
- 2 dried chilli
- 2tbsp of olive oil
- 2 fresh spicy chorizo
- 5 tomatoes
- 1 yellow capsiums
- 2 carrots
- 1 medium sized onion
- 2 cloves of garlic
- 4 dried bay leaves
- 2tsp of cayenne pepper
- 3tbsp of plain flour
- 500ml of chicken stock
- olive oil
- salt and pepper
- Place garlic, dried chilli and sea salt in a mortar and pestle. Grind it to a fine paste and then add the olive oil to combine
- Butterfly the spatchcocks and then rub them with the garlic marinate. Set aside for about 30 mins
- Pre-heat oven to 220C. Place spatchcocks into the oven at 220c for 10 mins and then lower to 200C and roast for another 10 mins. Remove the oven and set aside
- Prep the chorizo first. Slice one chorizo. And for the other, squeeze the meat out and roll them into little meatballs. It does not need to be perfect.
- Add about 1tbsp of olive oil into a heavy pot. Brown the chorizo on medium heat until the oil is released and the chorizo is brown. Remove and place on kitchen paper
- Add the chopped onions, garlic, carrots and capsicum and fry until the onion is soft. Remove from the heat and set aside
- Reduce the heat to really low. Add more olive oil. Add the flour and keep stirring until it turns brown. Be brave. A good roux is usually quite dark in colour. Some flour will stick to the pan but don’t worry about it. Just remember to keep the heat really low and stir
- Add the tomatoes and scrap the bottom of the pan. Then add the chicken stock, bay leaf and cayenne pepper. Bring the stock to boil and then turn down the heat and allow it to simmer with lid on for about 30mins. Stir occasionally
- Prep the spatchcock while waiting. I cut it up into 8 pieces each. Add the spatchcock and onion, garlic, carrots and capsicums mixture in a gentle heat. Allow it to simmer in the stock for about 5 mins. Add the chorizo and simmer in low heat with lid off for another 5 mins
- Taste and season accordingly. Remove the bay leafs
- Add rice in a deep plate or a bowl. Ladle gumbo and garnish with pasley
Rice is usually added into the gumbo and cooked together. I was going to keep this for lunch during the weekend so it was best to leave the rice out.
This dish is a keeper. It does take a little more effort but well worth the effort. Roasting the spatchcock definitely added more depth to the overall taste. But if you are short on time, just brown the spatchcock in the same pot instead. And you can always replace the spatchcock with the humble chicken.
Give this a shot because I will definitely be cooking this again real soon.