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Recipes

Kielbasa Gumbo

Servings

10

Prep Time

45 min

Cook Time

2.5 hr

Description

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

Ingredients

  • 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

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.

Instructions

1
Combine dried spices to create cajun seasoning. Set aside.
2
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.
3
Heat EVOO in a large dutch over medium heat. Sauté sausage until slightly browned. Remove and set aside.
4
Dry fry sliced okra, for about 5 minutes, in a non-stick pan, set aside.
5
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.
6
Add in celery, onions, and peppers. The roux will stick to the veggies— keep stirring until the color deepens.
7
Add okra and garlic.
8
Add in shredded chicken and the broth it cooked in.
9
Add in kielbasa and cajun spice blend.
10
Add remaining chicken broth, bay leaf, parsley, and thyme. Stir and bring to a boil.
11
Once boiling, turn heat down to simmer for 30 minutes.
12
Place a scoop of rice into each bowl and top with gumbo. Sprinkle with sliced scallions.

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Kielbasa and Sauerkraut Reuben

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