Gumbo with Jack Daniel’s® Habanero Barbecue Sauce and win the Jack Daniel’s® Sauce range
- Gumbo with Jack Daniel's® Extra Hot Habanero Barbecue Sauce
- Now we're heading for colder weather who wouldn't like a spicy gumbo to warm things up
|4 People||50 minutes|
- 110 ml Jack Daniel’s® Extra Hot Habanero Barbecue Sauce
- 100 g chorizo sausage skinned and diced
- 2 tbsp vegetable oil
- 3 1/2 tbsp plain flour
- 2 celery stalks finely chopped
- 2 onions finely chopped
- 2 green peppers seeded and chopped
- 3 garlic cloves crushed
- 400 g chopped tomatoes
- 1 l water
- 1 chicken stock cube
- 1 tsp dried thyme or oregano
- 200 g rice brown or white rinsed
- 4 skinless chicken thighs diced into 3cm chunks
- 250 g large raw prawns peeled
- 2 tbsp fresh parsley or coriander chopped
- Place the raw peeled prawns in one bowl and the chicken in another bowl and split the Jack Daniel’s® Extra Hot Habanero Barbecue Sauce between the two making sure the prawns and chicken are both well coated; leave in the fridge for between 2-24 hours – depending on the depth of flavour you want.
- Fry the chorizo chunks in a large heavy based saucepan or flameproof casserole dish over a medium heat, stirring frequently, until crisp at the edges. Place the cooked chorizo into a separate bowl and leave to rest.
- Increase the heat of the pan slightly and stir in the celery, onions, green peppers and garlic stirring frequently, for 5 minutes or until soft. Remove the vegetables from the pan and set aside.
- Use the same pan without cleaning between cooking the items. Reduce the heat to low and add two tbsp oil to the sausage fat/oil remaining in the pan. Sprinkle in the flour, stirring constantly, until well blended. Cook very gently, stirring frequently, for 3 minutes until the mixture turns a rich brown cooked roux.
- Once the mixture is a rich brown, gradually add the tomatoes, stock cube, water, parsley, and thyme and bring to the boil stirring continuously until smooth and boiling. Reduce the heat to low and simmer for 15 minutes, stirring frequently.
- Stir in the rice, marinated chicken and simmer for about 20 minutes on medium to low heat. Add celery-onion-pepper mixture and cook until the rice is tender and the chicken is cooked through. Pour in a little extra stock or water if needed. Add the marinated prawns and fried chorizo and simmer for a further 3 minutes or until the prawns turn pink.
- Add Jack Daniel’s® Extra Hot Habanero Barbecue sauce, salt and pepper to taste.
- Ladle into bowls and sprinkle with roughly chopped fresh parsley or coriander.
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If you’d like to give this a go or to try out the rest of the Jack Daniel’s® sauce and glaze range then you’re in luck as I’ve got a set of one of each of their varieties to give away. It includes a bottle of:
- The limited edition Extra Hot Habanero Sauce
- The limited edition Hot Pepper Steak Sauce
- Full Flavor Smokey Barbecue Sauce
- Smooth Original Barbecue Sauce
- Smokey Sweet Barbecue Glaze
To be in with a chance of winning all you have to do is leave me a comment telling me how you’d use them to spice up one of your dinner time favourites and record your entry in the rafflecopter widget. I think I fancy adding some Smokey Sweet Barbecue Glaze before oven baking chicken thighs. Sticky but good! You can also get the usual extra entries for tweeting etc and record them in the widget too. The giveaway will run until Monday 7th October 2013.
a Rafflecopter giveaway