Kielbasa and Chicken GumboPork
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)
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1In 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.
2Add flour to drippings; cook over medium heat, stirring constantly, for 12-15 minutes or until a reddish-brown roux forms.
3Gradually 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.
PER SERVING *
|Calories320Calories from Fat160|
|% DAILY VALUE*|
|Calories from Fat160|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.