Chicken Chorizo Gumbo

4.0
(21)

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

Chicken Chorizo Gumbo
Photo: Andy Lyons
Prep Time:
40 mins
Cook Time:
45 mins
Total Time:
1 hrs 25 mins
Servings:
8
Yield:
10 cups

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

  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.

Nutrition Facts (per serving)

401 Calories
28g Fat
19g Carbs
20g Protein
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.

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