Kielbasa and Chicken Gumbo

Kielbasa and Chicken Gumbo Ingredients

6 slices bacon	1 1/2 cups sliced okra OR 10-oz. pkg. frozen cut okra thawed
1 pound Kielbasa or smoked sausage cut into 1-inch slices	1 medium onion coarsely chopped
1/2 pound boneless chicken breast cut into 1-inch chunks	1 medium green pepper coarsely chopped
1/4 cup all-purpose flour	2 bay leaves
1 12-ounce can tomato juice	1/2 teaspoon salt
1 cup water	1/2 teaspoon ground red pepper
1 28-ounce can whole tomatoes cut up	1/8 teaspoon ground allspice
2 chicken bouillon cubes	1 pound medium shrimp peeled and deveined
1 8-ounce can tomato sauce	1 teaspoon file powder * (optional)

Instructions for Kielbasa and Chicken Gumbo

In a Dutch oven cook bacon until crisp; remove. Drain and crumble on paper toweling; set aside. Cook kielbasa and chicken in hot bacon drippings until chicken is browned. Remove kielbasa and chicken, reserving 3 tablespoons drippings in Dutch oven.

Add flour to drippings; cook over medium heat, stirring constantly, for 12-15 minutes or until a reddish-brown roux forms.

Gradually stir in tomato juice and water. Add tomatoes and bouillon, stirring well. Add kielbasa, chicken, tomato sauce, okra, onion, green pepper, bay leaves, salt, red pepper and allspice; mix well. Bring to a boil. Reduce heat; cover and simmer 1 hour, stirring occasionally. Add shrimp and simmer, covered, for 10 minutes. Remove and discard bay leaves. Stir in file powder and bacon; mix well. Serve over hot cooked rice, if desired.

Main Ingredient: PorkCuisine: American

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