Chicken Chorizo Gumbo

This is a great comfort food. I love to sit around a fire with a cup of rice and gumbo. Serve with white rice (boil in the bag is quick, easy and suitable)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare vegetables; Slice and squeeze chorizo into a large frying pan

Step 2

Heat chorizo and add vegetables when it begins to sizzle; sauté veggies until slightly tender about 10 minutes; mix the paprika with the veggies; remove veggies from pan to slow cooker or separate bowl

Step 3

Add oil to the veggie pan; heat over medium high heat; gradually whisk in the flour. Cook while constantly whisking, for 6 minutes until mixture turns medium brown.

Step 4

Bring broth and tomatoes to a boil in a large stock pot or add to slow cooker; whisk in oil and flour mixture slowly; add sautéed veggies and chorizo mixture to the broth mixture; nestle the chicken into the liquid

Step 5

If using stove top simmer gently for 45 minutes, stirring occasionally.

Step 6

If using slow cooker, cover crock pot and cook on low for 10 hours or high for 5 hours

Step 7

Remove chicken to a cutting board; shred and return to the gumbo; season with salt and pepper