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Gumbo Recipe

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This recipe for Gumbo, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Keevers
Added: Wednesday, September 24, 2008


3 large boneless, skinless chicken breasts
salt & pepper
1/4 c. vegetable oil
1/2 lb. smoked sausage, or kielbasa, sliced
1/2 c. flour
5 T. butter
1 onion, chopped
1 green pepper, chopped
3 stalks celery, chopped
4 cloves garlic, minced
1/4 c.fresh parsley, chopped
1/4 c. Worcestershire sauce
4 c. beef broth (can use low sodium)
14oz. can stewed tomatoes (I like to use fire-roasted)
1/2 lb. shrimp, peeled
2 c. frozen sliced okra
4 green onions, sliced

Season chicken with salt & pepper. Heat oil in a heavy-bottomed Dutch oven. Cook chicken in oil until browned on both sides; remove. Add sausage and cook until browned; remove. Sprinkle flour over the oil; add 2 T. of the butter and cook over medium heat, stirring constantly, until brown - about 10 minutes. Do not let it burn! Let the roux cool.
Return Dutch oven to low heat and melt remaining 3 T. butter. Add the onion and saute 10 minutes. Add the green pepper, celery, garlic, parsley, and Worcestershire sauce. Cook, stirring frequently 10 minutes. Add beef broth, whisking constantly. Add chicken and sausage back in, cover. Bring to a boil, then reduce heat and simmer 45 minutes. Add tomatoes, shrimp, and okra. Cover and simmer for 1 hour. Garnish with green onions on top.

Personal Notes:
Personal Notes:
I usually make a big pot of this every winter - it's delicious! You can serve it over white rice or orzo with corn bread on the side.




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