Rating: 4 stars
21 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
  • 21 Ratings

A smoky touch of paprika differentiates this chicken and chorizo recipe from the gumbo crowd.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

45 mins
1 hr 25 mins
40 mins
10 cups


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

401 calories; fat 28g; cholesterol 280mg; saturated fat 7g; carbohydrates 19g; mono fat 7g; poly fat 5g; insoluble fiber 4g; sugars 6g; protein 20g; vitamin a 1007IU; vitamin c 32.3mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 5mg; vitamin b6 0.4mg; folate 58.1mcg; vitamin b12 0.3mcg; sodium 897mg; potassium 643mg; calcium 115mg; iron 4mg.