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Kielbasa Gumbo



Prep Time

45 min

Cook Time

2.5 hr


I got my hands on some kielbasa and what’s a girl to do, but make some gumbo, and a cajun gumbo at that!


  • 1/2 tsp garlic powder
  • 1/2 tsp white pepper
  • 1/4 tsp cayenne pepper
  • 1/2 tsp oregano
  • 1/2 tsp chili pepper
  • 1 tsp salt
  • 1/2 tsp onion salt
  • 1 tsp paprika
  • 1 lb chicken breast
  • 6 cups chicken bone broth (or stock), divided use
  • 2 Tbsp EVOO
  • 12 oz Coleman Uncured Smoke Kielbasa Sausage, sliced on a bias
  • 8 oz fresh okra, stems and tips removed, sliced in coins
  • 4 stalks of celery, chopped
  • 1 large onion, chopped
  • 1 1/2 green peppers, chopped
  • 1/4 cup duck fat
  • 7 Tbsp casava flour
  • 3 cloves of garlic, minced
  • 1 bay leaf
  • 2 Tbsp chopped italian parsley
  • 1 Tbsp fresh thyme leaves
  • 3 cups long grain rice cooked according to directions
  • 2 scallions, dark green parts, sliced, for garnish

Lindsay Eats

Meet Lindsay of Lindsay Eats!

Lindsay's culinary journey began with her grandmother’s holiday feasts and evolved into creating delightful family-friendly dishes in her own kitchen. Inspired by her roots and a passion for experimenting with flavors, Lindsay now crafts meals that combine nostalgic recipes with a fresh, Southern California twist.


Combine dried spices to create cajun seasoning. Set aside.
Preheat oven to 420. Cover chicken breasts with 3 cups of broth. Bake for 60 minutes. Flip 1/2 way through. Shred and set aside.
Heat EVOO in a large dutch over medium heat. Sauté sausage until slightly browned. Remove and set aside.
Dry fry sliced okra, for about 5 minutes, in a non-stick pan, set aside.
Add duck fat to the dutch oven. Turn heat up to medium - high. Whisk in casava flour 1 Tbsp at a time. Continue to whisk until roux changes color to a medium brown color.
Add in celery, onions, and peppers. The roux will stick to the veggies— keep stirring until the color deepens.
Add okra and garlic.
Add in shredded chicken and the broth it cooked in.
Add in kielbasa and cajun spice blend.
Add remaining chicken broth, bay leaf, parsley, and thyme. Stir and bring to a boil.
Once boiling, turn heat down to simmer for 30 minutes.
Place a scoop of rice into each bowl and top with gumbo. Sprinkle with sliced scallions.

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