The recipe calls for shrimp, but since I think the shrimp always ends up getting over cooked I usually don't use it. Instead we add sausage in it's place! My family loves this recipe. My daughter came home from school today thrilled to find the Gumbo left overs made it into her lunch. The beauty of this meal is that it taste even better the next day! Give it a try this weekend......you won't regret it!
Here are the ingredients:
2 Cups Beef Broth
1 14 ounce can diced tomatoes
1 teaspoon granulated sugar
1/2 teaspoon powdered thyme
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper
1/4 teaspoons file powder
2 teaspoons olive oil
4 large cloves garlic, chopped
1 small onion, coarsely chopped
1 small green onion, coarsely chopped
1/2 cup coarsely chopped celery
2 bones less skinless chicken breast, cooked and cubed
1 Kielbalsa link (any kind you like) cut in bite size pieces and cooked
3 cups cooked white rice (I make 2 cups of dry rice and end up using all but a cup of it)
In a medium stockpot, combine beef broth, tomatoes, sugar, thyme, chili powder, black pepper, crushed red pepper and file powder. Simmer for 10 minutes.
In a nonstick skillet, heat olive oil. Add garlic, onion, celery and green peppers. Saute until the onions are tender (about 5 minutes).
Add veggie mixture to the stock pot and simmer for another 10 minutes.
Next add the rice, cooked chicken and cooked sausage, stir and serve! I like to add more rice than is called for in the recipe. I put enough in so there is just a little bit of juice remaining. The rice with soak it up and makes for some yummy goodness.
Let me know if you give it a try and have a great weekend!
Picture credit: Food Network and not what this recipe ends up looking like! I should have remembered to take a picture of it!!!