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Chicken Chorizo Gumbo

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

25 min Prep
70 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 361
Protein 17.8g
Total Carbohydrates 18.5g
Dietary Fiber 3.2g
Net Carbohydrates 15.3g
Sugar 6.0g
Total Fat 24.7g
Saturated Fat 5.6g
Trans Fat 0.0g
Cholesterol 61.6mg
Sodium 575.0mg
SmartPoints® 10.0


  • 6 ounces chorizo sausage, thinly sliced
  • 2 cups frozen sliced okra, cut, thawed
  • 2 stalks chopped celery
  • 1 green bell pepper, stemmed, seeded and chopped
  • 1/2 cup chopped onion
  • 3 cloves minced garlic
  • 1/2 cup peanut oil
  • 1/2 cup all-purpose flour
  • 4 cups reduced-sodium chicken broth or stock
  • 29 ounces canned stewed tomatoes, undrained
  • 12 ounces boneless skinless chicken thighs
  • 1 Tablespoon smoked paprika


  1. In a Dutch oven or another large, heavy-bottomed pot, cook the chorizo over medium heat until the bottom of the pot is covered with a thin layer of fat, about 4 minutes.
  2. Remove the chorizo to a bowl, reserving drippings in the pot.
  3. Add the okra, celery, pepper, onion, and garlic the to the pot, and cook for 10 minutes or until vegetables are tender, stirring occasionally.
  4. Add the cooked vegetables to the bowl with the chorizo.
  5. Add the oil to the pot. Gradually whisk in the flour. Cook, whisking constantly, for 6 minutes or until the mixture turns a medium brown.
  6. Gradually whisk in the broth. Add in the reserved sausage and vegetables, the undrained tomatoes, chicken, and paprika. Bring to boiling. Reduce heat and simmer gently, uncovered, for 45 minutes, stirring occasionally.
  7. Remove the chicken to a cutting board, and shred with 2 forks.
  8. Return the chicken to the gumbo, and heat through.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing