Ingredients
Scale
For Gumbo:
- 1 1/2lbs kielbasa, sliced (I like light or turkey versions)
- 1 red or orange bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 4 stalks celery, sliced
- 1/2 lb okra, sliced (if using frozen, don’t thaw)
- 3 cloves garlic, minced
- 2–3 tsp cajun or creole seasoning (recipe below, or you can use store-bought)
- Black pepper, to taste
- 1/2c canola oil
- 1/2c flour
- 1 (28oz) can diced tomatoes, with juices
- 3–4c chicken stock
For Cajun Seasoning:
- Ingredients:
- 2 1/2tsp paprika
- 2tsp salt
- 2tsp garlic powder
- 1tsp black pepper
- 1tsp onion powder
- 1tsp cayenne
- 1tsp oregano
- 1tsp thyme
Instructions
For Gumbo:
- In a large soup pot, brown kielbasa. Set aside. In the same pot, cook bell peppers, onion, celery, and okra over medium-heat till crisp-tender. Add garlic, creole seasoning, and pepper and cook 1-2 minutes more. Turn off heat and cover.
- In a small saucepan, cook oil and flour over medium heat until golden brown–many describe the color as coffee with milk. (I don’t drink coffee, so I guessed, but I went for a caramel color.) Stir pretty consistently, as you cannot use burned roux. Remove from heat and let cool 3-4 minutes.
- Add tomatoes & juice to soup pot. Pour roux over all and stir to combine. Add 3 1/2c chicken stock to pot and stir over medium-high heat until mixture comes to a boil. Simmer, 30-40 minutes or until thickened slightly. Add more chicken stock if necessary or desired.
- Serve over rice or in bowls like soup.
For Cajun Seasoning:
- Combine all ingredients in a small airtight container or jar and shake well to combine. Will keep for 2-3 months in airtight container.