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Gumbo

Author Jacqueline

Ingredients

  • 1 lb kielbasa
  • 1/4 c vegetable oil
  • 2 T butter
  • 1/2 cup flour
  • 1 large onion diced
  • 4 ribs celery sliced or diced
  • 5 cloves garlic minced or pressed
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 4 to matoes diced
  • 1 quart chicken stock
  • 3 T Worcestershire
  • 1 T chicken or beef bouillon granules
  • 1 1/2-2 cups fresh oka sliced 1/2"thick
  • 3/4 lb shrimp peeled and deveined (if not already)

Instructions

  • In a large heavy pot over medium heat, brown the kielbasa in 2 tablespoons vegetable oil. Using a slotted spoon, remove from the pot and set aside.
  • Add 1/4 cup vegetable oil and butter to the pan. Whisk in flour and cook the roux until golden brown.
  • Add onion, peppers, garlic, and celery to the pot; cook until vegetables begin to soften, about five minutes.
  • Slowly pour in worcestershire and chicken stock. Add in tomatoes, okra and bouillon. Return sausage to the pan.
  • Reduce heat to medium low, and simmer for one hour, stirring occasionally so that the bottom doesn't burn. Add in shrimp 10 minutes before finished.