Kielbasa and Chicken Gumbo

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 flour
  • 12 ounces tomato juice
  • 1 cup water
  • 28 ounces tomatoes (whole, cut up)
  • 2 chicken stock cubes
  • 8 ounces tomato sauce
  • 1 1/2 cups okra (sliced OR 10-oz package frozen cut okra, thawed)
  • 1 onions (medium, coarsely chopped)
  • 1 green bell pepper (medium, coarsely chopped)
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1/8 teaspoon ground allspice
  • 1 pound shrimp (medium, peeled and deveined)
  • 1 teaspoon file powder (*, optional)
  • cooked rice (optional)


  1. 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.
  2. Add flour to drippings; cook over medium heat, stirring constantly, for 12-15 minutes or until a reddish-brown roux forms.
  3. 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.
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