OUR LOCATIONS

Corrales Location

10700 Corrales Rd. NW, Suite E
(North of Flying Star)
Albuquerque, NM. 87114
(505) 899-9293

Paseo Location

8001 Wyoming Blvd. NE, Suite B-1
(NW corner of Paseo & Wyoming
in Paseo Village Shopping Center
next to Mario's Pizza)
Albuquerque, NM. 87113
(505) 821-1119


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SHOP HOURS

Mon - Sat
9:00 - 7:00
Sun 10:00 - 5:00

ULTRA PREMIUM OLIVE OIL STANDARD

Ultra Premium Olive Oil Poster

Spicy Baklouti Chili Gumbo

Spicy Baklouti Chili Gumbo

Ingredients

  • 1/2 pound smoked spicy sausage, such as Andouille sausage, cut into 1/2" slices
  • 1/2 pound peeled, deveined shrimp
  • 1/2 pound boneless skinless chicken thighs
  • 1 large celery rib, finely diced
  • 1 green pepper, finely diced
  • 1 red pepper finely diced
  • 6 cloves of garlic, minced
  • 1 yellow onion, finely diced
  • 2 green onions finely sliced
  • 1/4 cup finely chopped Italian parsley
  • 1 dried bay leaf
  • 4 cups chicken stock
  • 2 tablespoons Worcestershire sauce
  • 1 large tomato diced
  • 2 cups sliced okra (optional)
  • 1/4 cup + 2 tablespoons Baklouti Fused Chili Olive Oil
  • 1/2 cup all purpose flour
  • salt and fresh ground pepper to taste
  • Rice to serve

Directions

In a large, heavy pot heat the Baklouti chili oil over medium-high heat. Season the chicken with salt and pepper and brown on both sides. Set the chicken aside and add the sausage to the pot. Saute the sausage slices until browned, and set aside.

In the same pot, set over medium heat, add the flour to the oil and pan drippings stirring and scraping to incorporate. Cook the flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown. Be careful not to go overboard and cook it until it burns!

Add the remaining two tablespoons of Baklouti chili oil to the flour mixture along with the garlic, peppers, onion, celery, and okra. Saute over medium low heat until the vegetables start to become tender, about 5 minutes.

Add the stock, tomatoes, and Worcestershire sauce to the pot and stir to scrape up any browned bits stuck to the bottom of the pan. Bring to a simmer and continue to cook until until the gumbo thickens. Add the Chicken and sausage back to the pot. Lower the heat and simmer over medium-low heat for about 30 minutes. Add the shrimp during the last two minutes and cook through.

Taste and adjust the seasoning with salt and pepper.

To serve, ladle the gumbo over rice and top with the sliced green onion and chopped parsley.

Serves 6-8

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SPECIALS OF THE MONTH

Item of the Week Image

Featuring two amazing products as the monthly specials in our store!

Our Hawaiian Pineapple White Balsamic Vinegar tastes like you’re biting into a fresh pineapple. Pair this one with our spicy Harissa fused Olive Oil and enjoy the pleasure of sweet and spicy. Stop in our stores and give this pairing a taste!

REFILL BOTTLE PROGRAM

Bring your bottle back clean and dry. Then we will refill it and give you $1.00 off your olive oil or vinegar purchase. Tuesday is double refund day — $2.00 off your refills.

FREQUENT SHOPPER CARD

Ask about our frequent shopper card (in store only) to earn points toward a free bottle of olive oil or vinegar!