Joe Dokuchie,
Tavern In The Park
The gumbo gets much of its flavour from chorizo, a sausage make from smoked pork, garlic and chiles.
Ingredients
Chicken
4 chicken breasts
12 pieces 16/20 shrimp
Seasoning salt, to taste
Herb oil, to coat
Juice of 1 lemon wedge
4 tsp garlic butter
1 zucchini
Chorizo gumbo sauce
1 Tbsp diced tomato
1 Tbsp diced bell pepper
1 Tbsp sliced okra
4 chorizo sausages, sliced
1/4 tsp minced garlic
Pinch chile flakes
1 1/2 cups prepared tomato sauce
1/2 cup chicken stock
Goat cheese dressing
1/2 cup goat cheese
1 cup sour cream
1 tsp garlic, minced
Black pepper, to taste
1 Tbsp chopped herbs (thyme, rosemary, etc)
2 Tbsp lemon juice
Salt & pepper, to taste
Method
Chicken
- Season chicken and shrimp with seasoning salt and herb oil.
- Grill chicken on each side. Place on a pie plate and top with garlic butter and lemon juice. Finish in the oven about 6-8 minutes.
- Cut a zucchini into 4 1/2-inch medallions on the bias. Season with seasoning salt and grill on both sides.
- Butter lightly and cook in the oven for 2-4 minutes until the zucchini is slightly soft.
Chorizo gumbo sauce
- Sauté tomato, peppers, okra, chorizo, garlic, chile flakes until vegetables soften.
- Add prepared tomato sauce and chicken stock. Adjust to desired thickness with chicken stock.
Goat cheese dressing
- Add all ingredients to a food processor. Mix until smooth. Season with salt and pepper.
To serve
- Finish cooking chicken in the oven, about 6-7 minutes.
- Heat gumbo sauce and adjust thickness. Flash zucchini and shrimp in salamander until they are cooked through. Place zucchini on the bottom, gumbo on top, chicken on top.
- Drizzle with dressing and place shrimp on the top of chicken and garnish.
Yield 4 servings