Mexican Gumbo
Our youngest son loves the Mexican Gumbo at Qdoba. I know there is no roux in here, but it's close to the Gumbo at Qdoba and that's all that matters to him. He asked if I could try and recreate the recipe. I know there is no roux in this recipe, but it's close to the Gumbo at Qdoba and that's all that matters to him. I used a rotisserie chicken and it comes together quickly. Our boys are not a fan of beans…yet, but if I were making this for adults, I would add a can of black beans. I hope you like it as much as we do.
Ingredients
1 large onion, chopped
2 cups carrots, quartered and sliced
15 oz. can of tomato sauce
10 oz. can of diced tomatoes and green chilies (such as Rotel)
3 cups Spicy V-8 (or store brand)
1 quart chicken stock
1/2 tsp. ground cumin
1 1/2 tsp. chili powder
1 tsp. oregano
1 Tbsp. Worcestershire sauce
1# smoked sausage or kielbasa, cut in half and sliced
8 oz. frozen corn kernels (1/2 bag)
1 can black beans, drained (optional)
1 cooked rotisserie chicken, skinned, removed from the bone and chopped or shredded
Salt and pepper to taste
Steamed white rice
Method
Heat 2 Tbsp. olive oil in a stock pot (about 8 qts.) and saute onion and carrots until onion is soft. Add chicken stock, V-8, tomato sauce, tomatoes and chilies, Worcestershire sauce and spices. Bring to a boil and reduce to simmer until carrots are almost tender.
Add sliced kielbasa and frozen corn (add beans if using) and continue to simmer for 10 minutes. Add the chicken and stir to heat. Adjust the seasoning by adding salt and pepper to taste.
Serve in a bowl over hot white rice. Enjoy!