Kielbasa and Chicken Gumbo
From chefmeow 17 years agoIngredients
- 6 slices bacon shopping list
- 1 pound kielbasa sausage cut into pieces shopping list
- 1/2 pound boneless skinless chicken breast cut into 1-inch chunks shopping list
- 1/4 cup all-purpose flour shopping list
- 12 ounce can tomato juice shopping list
- 1 cup water shopping list
- 28 ounce can whole tomatoes undrained shopping list
- 2 cubes chicken bouillon shopping list
- 8 ounce can tomato sauce shopping list
- 1-1/2 cups sliced fresh okra shopping list
- 1 medium white onion coarsely chopped shopping list
- 1 medium green bell pepper coarsely chopped shopping list
- 2 bay leaves shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon cayenne pepper shopping list
- 1/8 teaspoon ground allspice shopping list
- 1 pound uncooked medium shrimp peeled and deveined shopping list
How to make it
- Cook bacon in large Dutch oven over medium high heat until crisp.
- Remove bacon drain and crumble on paper towel then set aside.
- Cook and stir kielbasa and chicken in drippings over medium heat until chicken is lightly browned.
- Remove kielbasa and chicken then set aside.
- Drain off all but 3 tablespoons drippings from Dutch oven.
- Add flour to drippings then cook over medium heat for 15 minutes stirring constantly.
- Gradually stir in tomato juice and water until smooth.
- Add tomatoes with juice and bouillon stirring well to break up tomatoes.
- Add reserved kielbasa, chicken, tomato sauce, okra, onion, green pepper, bay leaves, salt, cayenne and allspice then mix well.
- Bring to a boil over high heat then reduce heat to low and simmer uncovered for 1 hour stirring occasionally.
- Add shrimp and simmer covered for 5 minutes.
- Remove and discard bay leaves.
- Stir in reserved bacon then serve over rice or noodles.
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