New Orleans Gumbo Wanna BePosted: March 21, 2013
This is my very loose interpretation of a New Orleans Gumbo. The kids couldn’t get enough of the shrimp and the flavors were wonderful!
2 celery ribs, chopped
1 medium onion, chopped
2 cloves minced garlic
28oz can crushed tomatoes
1 lb boneless skinless chicken cut into 1/2″ cubes
1/2 lb smoked kielbasa or Polish sausage, cut into 1/2″ slices
1 tsp dried thyme
1 tsp pepper
2 bay leaves
1/4 tsp cayenne pepper (optional)
3 Tbs all-purpose flour
1/4 cup cold water
1 lb uncooked medium peeled and deveined shrimp
1 large green pepper chopped
1/4 cup minced fresh parsley
In rice cooker, stir in rice, celery, onion, and garlic. Cook according to rice cooker directions.
In a Dutch oven, combine the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves, and cayenne. Bring to a boil. Reduce heat, cover and simmer 10 minutes.
Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp and green pepper. Cook, uncovered, over medium heat for 4 to 6 minutes or until shrimp turn pink and gumbo is thickened. Discard bay leaves.
Stir rice mixture into gumbo and serve immediately.
Derived from Sam’s Club