Kielbasa and Chicken Gumbo
Don't let the number of ingredients for this thick stew-like dish keep you from
trying this dish. Taking the time for this Creole specialty is definitely worth
the wait. Adjust seasonings for your family and serve over a bed of hot cooked rice
and with a sweet cornbread.
- 6 slices bacon
- 1 pound kielbasa or smoked sausage, cut into 1-inch slices
- 1/2 pound boneless chicken breast, cut into 1-inch chunks
- 1/4 cup flour
- 1 (12 ounce) can tomato juice
- 1 cup water
- 1 (28 ounce) can whole tomatoes, cut up
- 2 chicken bouillon cubes
- 1 (8 ounce) can tomato sauce
- 1 1/2 cups okra, sliced, or 1 (10 ounce) package frozen cut okra, thawed
- 1 medium onion, coarsely chopped
- 1 medium green bell pepper, coarsely chopped
- 2 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne
- 1/8 teaspoon ground allspice
- 1 pound medium shrimp, peeled and deveined
- 1 teaspoon file powder* (optional)
- Cooked rice (optional)
- In a Dutch oven cook bacon until crisp; remove. Drain and crumble on paper toweling;
- 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
- 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.
Prep time 20 min | Cook time 90 min | Serves 10 people
* File powder is an integral part of Creole cooking. The seasoning is made in
part from the dried ground leaves of the sassafras tree and has a woodsy flavor
similar to root beer. It is usually available in the spice or gourmet section of
Nutritional Information: Calories: 291 calories Protein: 24 grams Fat: 16
grams Sodium: 1353 milligrams Cholesterol: 116 milligrams Saturated Fat: 6 grams
Carbohydrates: 14 grams Fiber: 2 grams
Recipe and photo credit (used with permission):
National Pork Board - porkbeinspired.com
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
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