Chicken Chorizo Gumbo

1. In a 4- to 6-quart Dutch oven cook sausage over medium heat until bottom of pot has a thin layer of fat, about 4 minutes. Remove chorizo to a bowl, reserving drippings in pan.

2. Add okra, celery, pepper, onion, and garlic to pan and cook for 10 minutes or until vegetables are tender, stirring occasionally. Transfer to bowl with sausage.

3. Add oil to pan. Gradually whisk in flour. Cook, whisking constantly, for 6 minutes or until mixture turns a medium brown. Gradually whisk in broth. Stir in reserved sausage and vegetables, undrained tomatoes, chicken, and paprika. Bring to boiling. Reduce heat; simmer gently, uncovered, for 45 minutes, stirring occasionally.

4. Remove chicken to a cutting board; shred with 2 forks. Return chicken to gumbo; heat through. Season to taste.

Orange-Herbed Rice:

If desired, for Orange-Herbed Rice, stir 2 tablespoons snipped fresh parsley, 4 teaspoons finely shredded orange peel, and 1/4 teaspoon cracked black pepper into 4 cups hot cooked rice. Serve with gumbo.

Slow Cooker:

In a 6-quart slow cooker stir together the chorizo, okra, celery, sweet pepper, onion, garlic, broth, tomatoes, chicken, and paprika. In a medium saucepan, cook oil and flour as above until medium brown. Carefully stir into mixture in cooker (mixture will foam up). Cover; cook on low-heat setting for 8 hours or on high-heat setting for 4 hours. Shred chicken as above; return to cooker to heat through. Season to taste.