Take a trip to the Deep South with our cajun, okra and chorizo gumbo. Made with beef mince, chorizo, okra and red capsicum. Served with couscous, this soulful dish packs big flavour, loads of veg and plenty of hearty goodness. 

30 Minutes. Highly Recommended.

Serves 2.

 400g beef mince
1 chorizo
 8 okra
3/4 cup couscous
1.5 tablespoons cajun seasoning
1.5 tablespoons tomato paste
1 small natural beef stock cube
1 brown onion
1 red capsicum

Prepare vegetables & chorizo
Fill kettle and boil. Dice the onion, cut okra and capsicum into 2cm pieces. 
Quarter the chorizo and cut into 1cm pieces. Dissolve stock cube in 1 cup hot tap water

Make gumbo
In a saucepan, heat a drizzle of olive oil over medium heat. Cook onion for 2 minutes until soft. Add chorizo and cook until browned. Next add the spice mix and beef mince. Brown the mince, breaking up any lumps as it cooks. Stir in tomato paste, stock and veg. Season with salt and pepper. Bring to boil, reduce to a simmer and cook for 20 minutes. Stir occasionally.  

Make cous cous
To cook the couscous, place in a heat proof bowl and pour over the boiling water until the couscous is covered by 1cm. Cover tightly with cling wrap and leave for 10 minutes.

To serve
Fluff cous cous with a a fork and spoon onto plates. Top with gumbo.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

June 24, 2016 by Timothy Ryder
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