Chicken Chorizo Gumbo with Shrimp
1 green pepper, chopped 4 cups of chicken broth
3 garlic cloves, chopped 1 lb of boneless skinless chicken thighs
1 Tbsp. of smoked paprika 1 can of diced tomatoes
2 Tbsp. of tomato paste 1 medium sweet onion, chopped
Cook chorizo in a 4 to 6 quart Dutch oven over medium heat until a layer of fat forms. Transfer the cooked chorizo to a plate or bowl.
Add the celery, green pepper, onion, and garlic. Cook this until vegetable are translucent without burning the garlic stirring constantly for about 10 minutes. Place in bowl or on plate with chorizo.
Add canola oil to the pot, whisk in the flour until the mixture thickens and turns a medium brown. Be careful not to burn the flour. Whisk in the broth.
Add the tomatoes and the tomato paste along with the vegetables in chorizo to the pot. Then add the chicken and paprika.
Bring to a boil, simmer gently for about an hour, uncovered.
After an hour remove the chicken from the pot and shred with a fork.
Return the chicken to the pot and add shrimp.
Cook until shrimp just turn pink. Be careful not overcook the shrimp. The shrimp will continue to cook in the sauce even after the Dutch oven is removed from the heat.
Serve over any preferred rice.
Hope you enjoy!