Recipes and Cooking Chicken Chorizo Gumbo 4.0 (21) Add your rating & review A smoky touch of paprika differentiates this chicken and chorizo recipe from the gumbo crowd. By David Joachim David Joachim Facebook Instagram Twitter Website David Joachim has been a full-time food writer since 1993. He has authored, edited, or collaborated on more than 50 cookbooks, and his reliable recipes have appeared in dozens of publications such as Better Homes & Gardens, USA Today, and AARP. He has been a full-time food writer since 1993. Learn about BHG's Editorial Process Published on January 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Cook Time: 45 mins Total Time: 1 hrs 25 mins Servings: 8 Yield: 10 cups Jump to Nutrition Facts Ingredients 8 ounce cured Spanish chorizo sausage, thinly sliced 12 ounce fresh okra, trimmed and sliced 1/4-inch thick (about 2 cups) or 2 cups frozen cut okra, thawed 2 stalks celery, chopped (1 cup) 1 green sweet pepper, stemmed, seeded, and chopped (3/4 cup) 1 onion, chopped (1/2 cup) 3 cloves garlic, minced ½ cup peanut or canola oil ½ cup all-purpose flour 4 cup reduced-sodium chicken broth 2 14.5 ounce cans stewed tomatoes, undrained 12 ounce skinless, boneless chicken thighs 1 tablespoon smoked paprika Directions 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. Rate it Print Nutrition Facts (per serving) 401 Calories 28g Fat 19g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 401 % Daily Value * Total Fat 28g 36% Saturated Fat 7g 35% Cholesterol 280mg 93% Sodium 897mg 39% Total Carbohydrate 19g 7% Total Sugars 6g Protein 20g Vitamin C 32.3mg 162% Calcium 115mg 9% Iron 4mg 22% Potassium 643mg 14% Folate, total 58.1mcg Vitamin B-12 0.3mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.