Louisiana-Inspired Pork Gumbo with Chorizo

Serves 4

Bring a medium saucepan to high heat and stream in enough oil to coat the pan lightly.

Season the pork and sear until golden on all sides. Remove and reserve. You may need to do this in batches to keep the pork from crowding the pan.

Using the same pan, add a little more oil, followed by the chorizo and cook until  caramelised on the edges.

Add the diced onions, celery and peppers, and season. Gently sauté until softened, about 5 minutes.

Add the crushed garlic, whole fennel seeds, Cajun spice, and cayenne and cook until aromatic, about 1 more minute. Remove from the pan and set aside.

Using the same pan, melt the butter and whisk in the flour to make a paste called a roux. This will help thicken the sauce. Stir the roux constantly until it reaches a deep red-brown colour.

Stir in the chicken stock, a little at a time to help keep everything super smooth. Now bring everything to a boil.

Return the pork, chorizo, and vegetables to the pot and reduce the heat so that everything is simmering away gently. Cook uncovered until the pork is tender, about 30 minutes. Stir every so often to make sure nothing is stickign to the bottom of the pan.

Stir in the corn and scallions and finish with lemon juice. Taste and adjust balance and seasoning.