HealthNotes

Kielbasa and Chicken Gumbo

• From: National Pork Board

Ingredients

• 6 slices bacon

• 1 lb kielbasa, or smoked sausage, cut into 1-inch slices

• 1/2 lb boneless chicken breast, cut into 1-inch chunks

• 1/4 cup flour

• 1 12 oz can tomato juice

• 1 cup water

• 1 28 oz can whole tomatoes, cut up

• 2 chicken bouillon cubes

• 1 8 oz can tomato sauce

• 1 1/2 cups okra, sliced or 10 oz package frozen cut okra, thawed

• 1 medium onion, coarsely chopped

• 1 medium green bell pepper, coarsely chopped

• 2 bay leaves

• 1/2 tsp salt

• 1/2 tsp cayenne

• 1/8 tsp ground allspice

• 1 lb shrimp, medium, peeled and deveined

• 1 tsp file powder, (optional)

• cooked rice, (optional)

Looking for the perfect gumbo recipe? Well, look no further. This Creole specialty is sure to delight the senses.

Directions

• 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.