spicy with the chorizo
Directions
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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 336 | ||
Calories from Fat: 237 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.3g | 35 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 60.2mg | 19 % | |
Sodium 387.7mg | 13 % | |
Potassium 275mg | 7 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 6.9g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 336
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