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
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