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Lemon and Herb Flavoured Chicken Served on Chorizo Gumbo with Goat Cheese and Herb Dressing

Joe Dokuchie,
Tavern In The Park

The gumbo gets much of its flavour from chorizo, a sausage make from smoked pork, garlic and chiles.

4 chicken breasts
12 pieces 16/20 shrimp
Seasoning salt, to taste
Herb oil, to coat
Juice of 1lemon wedge
4 tsp garlic butter
1 zucchini

Chorizo gumbo sauce
1 Tbsp diced tomato
1 Tbsp diced bell pepper
1 Tbsp sliced okra
4 chorizo sausages, sliced
1/4 tsp minced garlic

Pinch chile flakes
1 1/2 cups prepared tomato sauce
1/2 cup chicken stock

Goat cheese dressing
1/2 cup goat cheese
1 cup sour cream
1 tsp garlic, minced
Black pepper, to taste
1 Tbsp chopped herbs (thyme, rosemary, etc)
2 Tbsp lemon juice
Salt & pepper, to taste

1.  Season chicken and shrimp with seasoning salt and herb oil.
2.  Grill chicken on each side. Place on a pie plate and top with garlic butter and lemon juice. Finish in the oven about 6-8 minutes.
3.  Cut a zucchini into 4 1/2-inch medallions on the bias. Season with seasoning salt and grill on both sides.
4.  Butter lightly and cook in the oven for 2-4 minutes until the zucchini is slightly soft.

Chorizo gumbo sauce
1.  Sauté tomato, peppers, okra, chorizo, garlic, chile flakes until vegetables soften.
2.  Add prepared tomato sauce and chicken stock. Adjust to desired thickness with chicken stock.

Goat cheese dressing
1.  Add all ingredients to a food processor. Mix until smooth. Season with salt and pepper.

To serve
1. Finish cooking chicken in the oven, about 6-7 minutes. Heat gumbo sauce and adjust thickness. Flash zucchini and shrimp in salamander until they are cooked through. Place zucchini on the bottom, gumbo on top, chicken on top. Drizzle with dressing and place shrimp on the top of chicken and garnish.

Yield 4 servings

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