Saturday, February 2, 2013

New Orleans Gumbo

I got this recipe from Taste of Home magazine's Heartwarming Soups December 2011 issue. I modified it a little to make it a bit healthier using brown rice and turkey kielbasa. It was delicious! It had a nice spicy smoky flavor - if you don't really like spicy food, I would suggest modifying the amount of pepper and cayenne pepper you put in.

- 2 cups chicken broth
- 1 cup uncooked rice (I used brown rice)
- 2 stalks of celery, chopped
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves of garlic, minced
- 1 can diced tomatoes, undrained. (I used 2 tomatoes, chopped)
- 1 pound chicken breasts, cut into cubes
- 1/2 pound kielbasa or Polish sausage, cut into 1/2" slices (I used Turkey Polska Kielbasa)
- 1 pound uncooked peeled shrimp
- 1 teaspoon dried thyme
- 1 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 bay leaves
- 3 tbsp all-purpose flour
- 1/4 cup cold water
- 1/4 cup minced parsley (I used cilantro since I like it better)

Cooking Time: 30 min. prep, 30-40 min. cooking
Servings: 8

1. In a small pot, bring the chicken broth to a boil.

2. Then, stir in the rice, celery, onion, and garlic. Cover and simmer for 20 minutes.

3. In a separate pot, add the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves, and cayenne pepper and bring to a boil. (The magazine said to use a dutch oven, but I don't have one so I just used a pot.) Since I was using regular tomatoes, I didn't have as much juice so I just added a little bit of water.

Once it starts to a boil, cover and simmer for 10 minutes.

4. Combine the flour with water and stir together. Then add it to the chicken mixture.

5. Add the shrimp and bell pepper to the chicken mixture and cook for about 5 minutes until the shrimp is pink and the gumbo is thickened. Remove the bay leaves.

6. Remove the rice from the heat and let it sit for about 5 minutes. Add the cilantro to the rice and stir together.

7. Ladle the gumbo into a bowl and add the rice.

Eat up!

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