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 speciality is definitely
worth the wait. Adjust seasonings for your family and serve over
a bed of hot cooked rice and with a sweet cornbread.
Kielbasa
and Chicken Gumbo
- 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 sliced okra or 1 (10-ounce) package frozen cut okra,
thawed
- 1 medium onion, coarsely
chopped
1 medium green pepper, coarsely chopped
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1/8 teaspoon ground allspice
1 pound medium shrimp, peeled and deveined
1 teaspoon file powder *(optional)
Hot cooked rice (optional)
- 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.
Makes 10 servings.
* File powder is an integral
part of Creole cooking. The seasonings 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.
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
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