Ready in 45 minutes
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.
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
tks 3y agoThis is the best. I added a Lil old bay seasoning, worchestire and bay leaf. My family and coworkers love it. Most requested.
a-dizzy1 3y agoI have made this a few times now and it is always the bam. I double the recipe because if your going to take the time to make it, why not have extra? It freezes like soup and is so good I never want to share.
Burton2011 4y agoThis was my first time making gumbo and it turned out awesome! Everyone loved it
dewaynemangan 5y agoFirst time I've made gumbo and it came out excellent. This recipe was a hit!
saginawtom 8y agoRepublished with Permission, National Pork Council
tyson 10y agoRepublished with Permission, National Pork Council [I posted this recipe.]