Subj : BH&G 2977
To   : ALL
From : DAVE DRUM
Date : Thu Jun 10 2021 09:39:00

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
 
MMMMM

.... Durians? Why do people eat fruit that smells like farts?
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