Kielbasa and Chicken Gumbo
Don't let the number of ingredients for this thick stewlike dish keep you from trying this dish. Taking the time for this Creole speciality is definately worth the wait."This was my first time making gumbo and it turned out awesome! Everyone loved it" - Burton2011
Yield: 10 Ready in 45 minutes
93 people trying soon
|1 poundKielbasa or smoked sausage; cut into 1-inch slices|
|1/2 poundboneless chicken breast; cut into 1-inch chunks|
|1/4 cupAll-purpose flour|
|1 12-oz cantomato juice|
|1 28-oz canwhole tomatoes; cut up|
|2 cubeschicken bouillon|
|1 8-oz cantomato sauce|
|1 1/2 cupssliced okra; OR 10-oz. pkg. frozen cut okra, thawed|
|1 mediumonion; coarsely chopped|
|1 mediumgreen pepper; coarsely chopped|
|2 bay leaves|
|1/2 teaspoonGround red pepper|
|1/8 teaspoonGround allspice|
|1 poundmedium shrimp; peeled and deveined|
|1 teaspoonfile powder *; (optional)|
Kielbasa and Chicken Gumbo Preparation
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.
Republished with Permission, National Pork Council
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