Quick and Simple New Orleans Gumbo |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My family LOVES this version of gumbo. It looks complicated because it seems there's a lot of ingredients, but it comes together very quickly. I think one of the things that sets this recipe apart is the way the rice is prepared. Some of the spices for the dish are in the rice, the rest in the gumbo. You really can't have one without the other. You may find that you'll need to add more salt to wake up the flavors. Ingredients:
6 cups chicken broth, divided |
2 cups uncooked rice |
4 celery ribs, chopped |
2 medium onions, chopped |
4 garlic cloves, minced |
1 (28 ounce) can tomatoes, petite diced and undrained |
1 lb boneless skinless chicken, cut into 1/2 inch cubes |
1 lb smoked kielbasa, cut into 1/2 slices |
1/4 large green pepper, chopped |
1/2 teaspoon dried thyme |
1 teaspoon pepper |
3 bay leaves |
1/4 teaspoon cayenne pepper |
1/2 teaspoon liquid smoke |
3 tablespoons all-purpose flour |
1/4 cold water |
1 lb medium raw shrimp, peeled and deveined |
1/4 cup fresh parsley, minced |
salt, to taste |
Directions:
1. In a large saucepan, bring 4 cups of chicken broth to a boil. Stir in rice, celery, onion, and garlic. Reduce heat; cover and simmer for 20 minutes.
2. Meanwhile, in a Dutch oven, combine 2 remaining cups of chicken broth, tomatoes, chicken, kielbasa/polish sausage, green pepper, thyme, pepper, bay leaves, liquid smoke and cayenne pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
3. Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp. Cook, uncovered, 4 - 6 minutes or until shrimp just turn pink and gumbo is thickened. Discard bay leaves.
4. Remove rice from the heat and let stand for 5 minutes; stir in parsley.
5. Place 1/2 cup rice in a bowl, and serve 1 cup of gumbo over the top.
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