Chicken Chorizo Gumbo

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If any of you have followed my recipes, you usually will notice they aren’t  spicy or contain black pepper.  Well, this one is different.  With Fall in the air and cooler weather, it’s soup season.finished .com white

Tuesday is usually a shopping day every couple of weeks with a trip to Fresh Market to get their $2.99 boneless chicken breast and ground chuck.  I didn’t realize til today it was Springer Mountain Chicken.  This is the only chicken we buy now for the quality and what it doesn’t contain.  100% all natural with no steroids or hormones but also produced with no antibiotics, never fed animal by-products, and are American Humane Association Certified.  Plus, they are almost local – located in North Georgia.
Another item bought on a regular basis is their Chorizo.  

With that, and the fact my guys like spicy stuff, I decided to combine the Chicken and Chorizo for a Gumbo.

Chicken Chorizo Gumbo

A warm and hearty gumbo perfect for a fall evening or for tailgaiting.


  • 2 lbs boneless, skinless chicken breast
  • 6 cups water, enough to cover
  • 2 T olive oil
  • 1 C mixed seasoning*
  • 1 lb Chorizo, sliced
  • 2 T Creole seasoning for spicy, 4 T for extra spicy
  • 4 C chicken broth
  • 1 15 oz can diced tomatoes
  • Salt & pepper to taste
  • 2 T fresh parsley, chopped
  • Prepared white rice - as directed


  1. Place chicken in stock pot with enough water to cover, approx 6 cups
  2. Boil on medium heat for 45 min or until done
  3. Remove chicken from broth and cool
  4. Chop into small pieces or shred
  5. Measure chicken broth
  6. Pour 2 T into skillet on medium heat
  7. Add seasoning and saute' for 5 minutes, just until softened
  8. Do not brown
  9. Remove seasoning for later use
  10. Add Chorizo slices and cook for 10 - 15 minutes until brown and cooked thoroughly
  11. Remove from skillet and drain excess grease
  12. In stock pot, add seasoning mixture, chicken and Chorizo
  13. Stir in tomatoes, Creole seasoning, and 4 C broth
  14. Salt & pepper to taste
  15. Canned broth can be used to make your broth measure 4 C if needed
  16. Cook over medium heat for 1 hour, stirring occasionally
  17. While this is cooking, prepare rice
  18. Right before serving, add parsley
  19. Spoon over rice and serve
  20. Store leftovers in refrigerator


*Mixed seasoning - usually a combination of celery, peppers and onions.
Handy to have on hand for many dishes you prepare
Add more peppers or onions if desired
Could use a rotisserie chicken, or any leftover chicken
Great recipe for crock pot - after mixing all, cook on low 3 - 4 hours
Chorizo was chopped into smaller pieces after sauteeing

 Cook chickenboil chickenSaute’ seasoningseasoning

saute seasoningSlice, sautee’, drain Chorizochorizo

saute chorizo

chorizo doneChop chickenchop chickenCombine all ingredientscookingLadle it up over rice and enjoy.  Serve with cornbread or crackers.

finished 1A couple more comfort food recipes.


Sausage & Pepper Pot Pie

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I’ve included affiliate links to Amazon for you to find some products easier.  I may receive a small commission, but the price is the same for you.  It just helps my blog out.

Happy Travels, 


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  1. Mmmmmmm … this looks incredibly delicious! And I just love everything you have to say about the Springer Mountain Chicken – all natural, no steroids or hormones, Humane Certified, etc. – that’s terrific! Really a product you can feel great about using!

  2. I love the choices you made in your chicken and chorizo! We also go organic and local whenever possible. This soup looks like a winner at our house and my hubby would love it over cornbread!

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