Gumbo traditionally uses andouille sausage. I use kielbasa, however, as it is easier for me to find in the store. Use whatever you prefer. What's great about this gumbo, which is adapted from a recipe found at Food & Wine, is that it uses only a small amount of flour in the roux; so many gumbo recipes call for a whole cup. Finally, if you have a Lodge enameled cast iron dutch oven, use it for this recipe - it works great!
Gumbo is typically served over rice. While the gumbo is cooking, make four servings of your favorite rice. When you are ready to serve, put some in each bowl and pour the prepared gumbo over the rice.
Laissez les bons temps rouler!
Ingredients for the Gumbo
3 Tbs. canola oil
3 Tbs. all purpose flour
1 green pepper, diced
1 onion, diced
2 celery stalks, chopped
1 package frozen okra pieces
1/4 tsp cayenne
1/4 tsp pepper
2 tsp salt
1 tsp oregano
1 1/2 tsp thyme
1 bay leaf
1 15-ounce can of crushed tomatoes
1/2 pound kielbasa, cut into bite-sized pieces (first cut the sausage in half along its length, the cut the halves into smaller pieces)
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
4 cups chicken stock
In a large pot, heat the canola oil over medium setting. Add the flour and whisk together. Cook for about 4 minutes, stirring constantly. The flour will start to brown. Add the pepper, onion and celery cook over medium low for about 6 - 8 minutes until the veggies begin softening. To the pot add the okra, cayenne, pepper, salt, oregano, thyme and bay leaf, then cover the pot and cook for 5 minutes.
Add the chicken stock and kielbasa and bring to a boil. Lower the heat sufficiently so the gumbo holds a simmer and cook for 15 minutes. Finally, add the chicken and cook until done, about 5 minutes.
Make the rice, take the bay leaf out of the gumbo, and you are ready to serve!