Hatch Green Chile Gumbo: A Smoky Colorado Twist on a Classic Mardi Gras Celebration
Prepare your taste buds for an unforgettable culinary journey! Our Hatch Green Chile Gumbo takes everything you love about classic Louisiana comfort food and infuses it with a vibrant, smoky, and spicy Colorado spirit. This isn’t just any gumbo; it’s a celebration of bold flavors, where the rich traditions of Mardi Gras meet the distinctive zest of Hatch green chiles. The result is a savory, deeply satisfying dish that promises to warm you from the inside out and have you shouting, “Laissez les bon temps rouler!”
Life can be a whirlwind, especially during those “short weeks” that leave us feeling a bit disoriented, trying to cram too much into too little time. Mondays might blend into Tuesdays, and suddenly it’s Thursday, yet it still feels like Wednesday. In these moments of delightful chaos, what we truly crave is a meal that grounds us, offering comfort, flavor, and a touch of festive indulgence. And for many, especially as Mardi Gras approaches, that meal is undoubtedly gumbo.
Embracing the Spirit of Mardi Gras Through Food
Even if you’ve never had the pleasure of celebrating Fat Tuesday in “The Big Easy,” New Orleans, you can still wholeheartedly embrace its vibrant spirit right in your own kitchen. Mardi Gras is synonymous with joyous festivities, dazzling parades, and, perhaps most importantly, incredibly rich and flavorful food. While the streets might be filled with music and dancing, for many home cooks, the truest celebration unfolds around a table laden with iconic dishes. Gumbo stands proudly at the heart of this culinary tradition, a hearty stew that perfectly embodies the soul of Louisiana.
Gumbo is more than just a soup; it’s a symphony of textures and tastes. It begins with a deep, dark roux – the cornerstone of its flavor and thickness – a mesmerizing blend of oil and flour cooked patiently until it reaches a rich, nutty brown. To this foundation, the “holy trinity” of Cajun and Creole cooking (diced celery, onions, and bell peppers) is added, providing aromatic depth. But what truly makes gumbo an indulgent delight is the harmonious blend of meats. In our version, we feature succulent bone-in, skin-on chicken thighs, smoky andouille sausage, and crispy bacon, each contributing layers of savory goodness. Served over a bed of fluffy white rice, gumbo transforms a simple meal into a hearty, comforting experience that nourishes both body and soul.
The Colorado Twist: Introducing Hatch Green Chiles
While classic gumbo is undeniably delicious, sometimes it’s fun to add a unique regional twist. And if you know anything about the culinary scene in Colorado, you know that Hatch green chiles are not just an ingredient – they’re a cultural phenomenon. Though primarily grown in New Mexico’s Hatch Valley, these incredible peppers are beloved throughout Colorado for their distinctive smoky, earthy flavor and varying levels of heat. From mild to extra hot, Hatch chiles add an unparalleled depth that transforms any dish they touch.
My inspiration struck when I discovered Sprouts’ exceptional Hatch Green Chile Salsa. The moment I tasted it, I knew I had found the secret ingredient to elevate my gumbo. Sprouts’ products are known for their quality and robust flavors, and their Hatch Green Chile Salsa is no exception. It delivers a rich, smoky profile that’s truly next-level. I always keep jars of it, along with their diced green chiles and crushed tomatoes, on hand to satisfy my cravings. One day, a thought sparked: what if these incredible Hatch green chile products could revolutionize my favorite gumbo recipe?
A Flavor Explosion: The Ultimate Comfort Food Fusion
The answer, my friends, is a resounding YES! This Hatch Green Chile Gumbo is an absolute revelation – truly “bomb dot com to the MAX.” The smoky notes from the Hatch green chiles perfectly complement the rich flavors of the bacon, andouille sausage, and tender chicken thighs. But the magic doesn’t stop there. The addition of Sprouts’ crushed tomatoes and their diced jalapeños (if you like an extra kick, though the Hatch chiles already bring a lovely warmth) adds an unexpected brightness and a fantastic depth of flavor. These ingredients introduce a nuance that traditional gumbo never knew it needed, creating a savory, slightly spicy, and incredibly comforting dish that will become a staple at your dinner table.
The cooking process, while requiring a bit of patience for that perfect roux, is straightforward and rewarding. You’ll start by browning the chicken and meats to build a robust flavor base, then create the foundational roux. The “holy trinity” of vegetables softens beautifully before the star ingredients – the crushed tomatoes, Hatch green chile salsa, and diced green chiles – are stirred in. Everything simmers together, allowing the flavors to meld into a rich, thick stew. Shredding the cooked chicken and returning it to the pot ensures every bite is packed with tender meat and incredible taste.
Each spoonful of this Hatch Green Chile Gumbo is a delightful fusion. You’ll experience the classic, hearty goodness of Louisiana’s iconic dish, elevated by the distinctive smoky heat of Colorado’s beloved green chiles. Finishing the dish with a dash of your favorite hot sauce is highly recommended for those who appreciate an extra layer of warmth and complexity. The combined smoky and spicy flavors are so invigorating, they’ll inspire you to join in the festive cry: “Laissez les bon temps roulez!” — let the good times roll!
One of the best qualities of this gumbo is how it only improves with time. The flavors deepen and meld beautifully as it sits, making leftovers even more delicious the next day. So, feel free to make a big batch and enjoy the comforting goodness for days to come.
Disclosure: I received free product and compensation from Sprouts as part of this post. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Cake ‘n Knife!
Hatch Green Chile Gumbo
ingredients
- 1/2 cup canola oil
- 2 lbs bone-in skin-on chicken thighs
- Salt and pepper
- 8 oz andouille sausage chopped
- 5 slices bacon chopped
- 1 cup flour
- 2 stalks of celery diced
- 1 small yellow onion diced
- 1 small red bell pepper diced
- 1 tsp cayenne pepper
- 6 cloves garlic minced
- 4 14.5 oz cans Sprouts crushed tomatoes
- 2 16 oz jars of Sprouts Hatch Green Chile Salsa
- 2 4 oz jars of Sprouts diced green chiles
- 4 cups chicken stock
- Cooked white rice for serving
- Hot sauce if desired
instructions
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Heat 1/4 cup oil in a dutch oven over medium-high heat. Season chicken thighs with salt and pepper. Working in two batches, add chicken thighs to the pot. Brown on both sides, approximately 2 minutes per side, and remove to a plate.
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Add sausage and bacon to the pot. Cook until browned and the bacon fat has rendered, approximately 5 minutes. Remove to a plate and set aside.
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Add the remaining 1/4 cup oil to the pot. Reduce heat to medium and stir in the flour. Cook until the mixture forms a dark roux, approximately 8 minutes. Add celery, onion and bell pepper. Cook until the vegetables have softened, approximately 5 minutes.
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Stir in cayenne, garlic, tomatoes, salsa, and chiles. Cook for a few minutes. Add chicken, sausage and bacon back to the pot along with the chicken stock. Bring the mixture to a boil, then reduce heat and simmer until thickened and the chicken is cooked through, approximately 30 minutes.
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Remove chicken thighs from the pot. Shred them on a cutting board using two forks. Return the meat to the pot and discard skin/bones.
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Season gumbo with salt and pepper to taste. Serve with rice and hot sauce.
Don’t forget to Pin this Hatch Green Chile Gumbo recipe for later, so you can revisit this incredible flavor fusion whenever you need a taste of Mardi Gras with a Colorado kick!
