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Kielbasa and Chicken Gumbo recipe

Kielbasa and Chicken Gumbo.

Don’t let the number of ingredients forthis thick stew-like dish keep you from trying this dish. Takingthe time for this Creole specialty is definitely worth the wait.Adjust the seasonings to suit your family’s taste and serve overa bed of hot cooked rice and HotSkillet Cornbread.

Recipe: Kielbasa and ChickenGumbo

6 slices bacon
1 pound Kielbasa or smoked sausage, cut into 1-inch slices1/2 pound boneless chicken breast, cutinto 1-inch chunks1/4 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,thawed1 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. Cookkielbasa and chicken in hot bacon drippings until chicken isbrowned. Remove kielbasa and chicken, reserving 3 tablespoonsdrippings in Dutch oven.
  • Add flour to drippings; cook over mediumheat, stirring constantly, for 12-15 minutes or until a reddish-brownroux 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, redpepper and allspice; mix well. Bring to a boil. Reduce heat;cover and simmer 1 hour, stirring occasionally. Add shrimp andsimmer, covered, for 10 minutes. Remove and discard bay leaves.Stir in file powder and bacon; mix well. Serve over hot cookedrice, if desired.

    Makes 10 servings.

    * File powder is an integral part of Creolecooking. The seasonings is made in part from the dried groundleaves of the sassafras tree and has a woodsy flavor similarto root beer. It is usually available in the spice or gourmetsection of larger supermarkets.

    Recipe and photograph provided courtesyof Pork: The Other White Meat.

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