Cajun and Creole Recipes
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, Kielbasa and Chicken Gumbo, is definitely worth the wait.
Prep: 20 min | Cook: 90 min | Serves: 10
Ingredients
- 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 all-purpose 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)
Instructions
- 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.
Notes
* 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 larger supermarkets.
Adjust seasonings for your family and serve over a bed of hot cooked rice and with a sweet cornbread.
Nutrition
Per serving: 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
Attribution
Recipe and photo used with permission from:
National Pork Board