Spicy Vindaloo Gumbo

Spicy Vindaloo Gumbo is a harmonious blend of Cajun and Indian flavors, featuring succulent chicken, fiery sausage, and the vibrant notes of Rupen's vindaloo sauce. Infused with a dark roux, this fusion dish creates a symphony of tastes, marrying the traditional trinity of green bell pepper, white onion, and celery with the bold spices of vindaloo for a culinary journey that delights the senses.

Serves: 4

Ingredients

1 lb boneless, skinless chicken thighs, diced
1/2 lb spicy sausage (such as andouille), sliced
1 cup celery, chopped
1 cup white onion, chopped
1 cup green bell pepper, chopped
3 cloves garlic, minced
1 jar Rupen's Vindaloo Sauce
4 cups chicken stock
1/2 cup dark roux
2 tablespoons vegetable oil
Salt and pepper to taste

Roux:

1/4 cup all-purpose flour and 1/4 cup vegetable oil

Instructions

Prepare Ingredients:
Dice the chicken thighs, chop the celery, onion, and green bell pepper, and slice the spicy sausage.

 

 

Prepare the Roux:

Combine all-purpose flour and vegetable oil in a skillet over medium heat.
Stir continuously to prevent burning, adjusting heat if necessary.
Continue stirring until you achieve a deep, chocolate-brown color (15 minutes).
Remove from heat immediately to cool slightly before using in your gumbo.

Sear Chicken and Sausage:

 

In the same pot, add the remaining 1 tablespoon of oil if needed.
Add the chopped celery, onion, green bell pepper, and minced garlic (trinity). Sauté until the vegetables are softened. Add 1/4 cup of the prepared Roux and mix.

 

Simmer with Vindaloo Sauce:

 

Gradually add the chicken stock while stirring to avoid lumps.
Stir in Rupen's Vindaloo Sauce, adjusting the quantity based on your preferred spice level.
Add back the seared chicken and sausage, and bring the mixture to a simmer.

Simmer and Season:

 

Reduce heat to low, cover, and let the gumbo simmer for about 30-40 minutes to allow the flavors to meld.
Taste and adjust the seasoning with salt and pepper as needed.

 

Notes:

Serve the Spicy Vindaloo Gumbo over cooked white rice. Garnish with chopped green onions.