Recipe » Cuban Chorizo Gumbo


1/2 pound thick cut ham, coarsely diced
2 tablespoons olive oil
1 onion, coarsely chopped
1 green bell pepper, coarsely chopped
3 cloves garlic, finely minced
1/4 pound soft chorizo
5 cups chicken broth
1 small can tomato sauce
1 large tomato, coarsely chopped
1 ripe plantain, cut into bite-sized pieces
2 cups okra, cut into 1/2″ slices
1 cup corn
10 green pimento-stuffed olives, sliced
1/2 teaspoon cumin
1 teaspoon oregano
2 bay leaves

Heat the olive oil in a large kettle. Add diced ham and sauté until browned. Add onions, garlic and bell pepper and sauté until tender. Add chorizo and sauté until soft. Add chicken broth and tomato sauce and stir to blend. Stir in tomato, plantain, okra, corn and olives. Add cumin, oregano and bay leaves and mix thoroughly. Simmer on low heat for about an hour, stirring occasionally. Gumbo may be served as a soup, or over rice as a main dish. Serves 4 to 6. Recipe and photo ©2009 Celeste Heiter, published with permission.

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Rating: 3.3/5 (3 votes cast)

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