Kick Butt Gumbo: A Flavor Explosion with Spanish Chorizo

Looking to take your gumbo game to the next level? Meet our version of Emeril Lagasse's Kick Butt Gumbo—a bold, hearty, and flavor-packed recipe starring the rich, smoky flavor of Aurelia's Spanish Chorizo sausage. Traditional Louisiana gumbo takes a delicious detour with this unique twist, blending classic Creole seasonings with the vibrant spices of chorizo. The result? A dish that’s as comforting as your grandmother's gumbo but with a modern, mouthwatering edge that's hard to resist.

Perfect for special occasions or a cozy night in, this Spanish Gumbo recipe showcases the dynamic flavors of Spain and Louisiana in one pot. From the tender pork butt marinated overnight in Creole seasonings to the caramelized depth of a dark chocolate-colored roux, every ingredient works together to create a rich, savory masterpiece. What truly sets this dish apart, however, is the addition of chorizo sausage—it infuses every bite with smoky, spicy goodness, adding layers of flavor that elevate this gumbo beyond the ordinary.

Prep Time: 30 minutes | Total Time: 3 1/2 hours plus overnight marinating | Yield: 6-8 servings

Ingredients

• 1 pound boneless pork butt, cut into ½-inch cubes
• 2 teaspoons Emeril’s Original Essence or Creole Seasoning
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Emeril’s Kick It Up Red Pepper Sauce or other hot pepper sauce
• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 package Aurelia's Spanish Chorizo Sausage, cut into ¼-inch slices
• ¼ pound tasso, diced
• 1 ½ cups chopped yellow onions
• 1 ½ cups chopped okra
• 1 cup chopped celery
• 1 cup chopped green bell peppers
• 6 cups chicken stock, at room temperature
• 1 1/2 teaspoons salt
• ¼ teaspoon cayenne
• 3 bay leaves
• 4 cups cooked long-grain white rice, accompaniment
• ½ cup chopped green onions (green parts only), garnish
• ¼ cup chopped fresh parsley, garnish

Directions

1. Put the pork in a bowl and season with the Essence, Worcestershire, and hot sauce. Cover with plastic wrap and refrigerate overnight.
2. Heat the oil in a large heavy pot over medium heat. Add the flour and stirring constantly with a large wooden spoon, make a dark chocolate brown roux, 30 to 35 minutes. Add the seasoned pork, Spanish Chorizo, and tasso and cook, stirring, until caramelized, 6 to 7 minutes. Add the onions, celery, bell peppers, okra and cook, stirring constantly, until soft and the roux is hot again, 7 to 10 minutes.Add the stock and bring to a boil, stirring constantly to prevent lumps from forming. Add the salt, cayenne, and bay leaves and stir to blend. Reduce the heat and simmer uncovered, stirring occasionally, until the pork is tender, 1 ½ to 2 hours. Remove from the heat and remove the bay leaves.
3. Ladle the gumbo among 8 large soup bowls. Spoon the rice into the center of the gumbo, and sprinkle each serving with green onions and parsley. Serve immediately.

Pro Tip: Pair your gumbo with a cold dark beer for the ultimate dining experience! Each spoonful is a testament to the magic of combining unlikely culinary traditions. Try this unforgettable Spanish Gumbo today, and let the bold chorizo flavors steal the show!

Source: Emeril Lagasse Kick Butt Gumbo