MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Chorizo Gumbo
Categories: Poultry, Pork, Vegetables, Chilies
Yield: 8 Servings

8 oz Cured Spanish chorizo
- sausage; thin sliced
12 oz Fresh okra; trimmed, sliced
- 1/4"
+=OR=+
2 c Frozen cut okra; thawed
2 Ribs celery; chopped
1 lg Bell pepper; cored, chopped
1 lg Onion; chopped
3 cl Garlic; minced
1/2 c Oil
1/2 c All-purpose flour
4 c Chicken broth
29 oz (2 cans) stewed tomatoes;
- undrained
12 oz Skinned, boned chicken
- thighs
1 tb Smoked paprika

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.

Servings: 8

Yield: 10 cups

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

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