Chicken & Chorizo Sausage Gumbo
Can all be prepared outdoors from scratch but for a speedier way to knock up a camp stove delight, see the recipe
1 large white onion chopped 2 celery sticks chopped 3 bay leaves, 2 green peppers, deseeded and chopped 2 chicken breasts, 200g kielbasa sausage (or smoked sausage), Chicken stock, 1 pint Cajun spices (Paprika, Chilli Powder, Cumin, Dried Oregano, Dried Basil), 3 tbsp plain flour, 3 spring onions, fresh parsley, oil,
salt & pepper
Season and roast the chicken breasts for around 20-25 minutes at 180º or until cooked. When cool enough to handle cut into cubes. Finely dice the spring onions and parsley for garnish later. Heat some chicken stock (homemade or stock cube) and store in a flask before heading out. In a larger cooking pot on a medium heat add the onion, celery and peppers to some oil. Cook until browned and transfer to the smaller pot. In the used pot, add the flour, bay leaves and bit more oil and cook into a paste. Keep cooking and stirring with a small splash of stock until golden and then add the spices. Combine and then gradually add the stock until saucy. Return the veg to the pan along with the chicken and sausage and bring to a simmer. Season appropriately and serve with spring onions and parsley as topping. Some torn baguette goes brilliantly to mop up the sauce.