Shanna's Turkey Kielbasa Chicken Breast Gumbo
SEASONING MIX
1 tsp Paprika
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Dry mustard
1/2 tsp Black pepper
1/2 tsp White pepper
1/2 tsp Cinnamon
1 tsp Ground ancho pepper
1 lb Chicken breast, diced
8 oz Polish turkey kielbasa, diced
1 cup Chopped red pepper
1 cup Chopped celery
1 cup Chopped onion
8 cup Chicken stock
1/2 cup Oil (for roux)
1/2 cup Flour (for roux)
2 cup Long-grain rice
8 oz Fresh sliced mushrooms
2 tbl Oil (for saute veggies)
Method :
Mix all seasonings, set aside. Preheat oven to 400 degrees. Coat chicken with
one tablespoon of seasoning mix. Put in baking pan and bake for 15 min. Set
aside. Slice and parboil the sausage to rid it of excess salt.
Drain water, set sausage aside. In a 5 qt. pot, add onions, red peppers,2 cups
chicken stock, mushrooms, celery, and the remaining spice mix with 2 tablespoons
of oil. Saute till limp. While veggies are sauteing, make the roux. Mix flour
with equal amount of oil in a PYREX! container. Mix and put in microwave oven
for 4 min on high. After that, remove and stir and put back for 1 min intervals
stirring each time, till the roux is dark enough.
Be very careful. This shit gets upwards of 500 degrees! Roux should be about the
color of light chocolate. When veggies are limp, add the rest of the chicken
stock, chicken and sausage. Bring to a simmer. Add roux. Simmer for 30 min.
While this is happening, start the rice.
Serve in a bowl, over rice. Add file powder to taste on an individual basis.