Gumbo 5

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 5 tablespoons browned flour
• 2 (14 1/2 ounce) cans chicken stock
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1 pinch chili powder
• 1 pinch pepper
• 1 green bell pepper, chopped
• 1/2 onion, chopped
• 2 celery ribs, chopped
• 2 garlic cloves, minced
• 2 chicken breasts, cubed
• 1/2 lb kielbasa, sliced

Recipe

• 1 if you’re making seafood gumbo then shell the shrimp and steep shells in chicken stock about 20 minutes.
• 2 heat a steel pan over medium heat about 3 minutes. add flour and whisk constantly so it won’t burn. it may be a good idea to turn on the vent as it will smoke some. when it gets to a light brown it’s done (about 12 minutes). pull off the heat and either put it in a bowl to cool or continue whisking until the pan cools a little, or it will continue to cook or burn.
• 3 heat a large non-stick pan or iron skillet over medium heat for four minutes. add the celery, bell pepper, onions and seasoning. stir to mix well. add ¼ cup chicken stock, mix and let it cook down.
• 4 when the stock has evaporated let the veggies cook, undisturbed, for one minute. you’ll do this a total of three times. each time the flavor will become more intense. so at the end of this process you will have added ¾ chicken stock.
• 5 add 1/2 cup more stock and the browned flour. this will make a paste. let is sit for one minute undisturbed. this is browning the flour a little more. now add the rest of the stock and mix well.
• 6 if you’re making chicken gumbo, add you’re cubed chicken and sausage slices now. cook for 20-30 minutes, uncovered.
• 7 if you’re making seafood gumbo then just add sausage slices and cook for 20 minutes. then add your shrimp and crab and cook for 10 more minutes.