Gumbo

  • Difficulty: easy
  • Print

  • 1 C flour
  • 3/4 Bacon drippings
  • 1 Package of fresh okra- chopped
  • 1 T of minced garlic
  • 1 package of good kelbsia sasuge
  • 1 carton of reduced sodium chicken brothΒ 
  • 1 T sugar
  • Tony Chachere’s cajun seasoning
  • 1 can diced tomatoes
  • 1 can of tomato sauce
  • 1 T white vinager
  • 1 T worchester sauce
  • 1 chicken breast
  • 1 package of shelled and deveined shrimp
  • White rice to serve on

Instructions

In your pot cook the bacon drippings and the flour, whisk until well blended and then cook the roux for about 20 minutes, stirring constantly. Mix the garlic in the roux and cook for another hour. Whisk in the broth, sugar, cajun seasoning, diced tomatoes, sauce, simmer on medium-low heat for about 5 min. Add whole chicken breast, cover pot and cook for another 25 minutes. After chicken is cooked, remove on a plate- shread chicken and add back to the pot, then add chopped kielbasa, okra and shrimp. Serve over white rice.Enjoy!

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