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)
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.
Cajun Kielbasa Couscous – We KILLED this for lunch.If the Kielbasa and ChickenGumbo recipe was useful and interesting, you can share it with your friends or leave a comment.