Barbo's Gumbo

[barbogold]

Barbo's Gumbo
8 Servings
Meat:
4 boneless chicken thighs, cut into chunks
1/2 lb. Turkey Kielbasa, cut into rounds
3/4 lb. shrimp, shell off, tail on(Set Aside)
Butter Pam spray your non-stick skillet
Brown the chicken and sausage. Remove from skillet

Veggies: All sauteed in skillet with Butter Pam.
4 celery ribs, diced
1 very large onion, diced
1 large red bell pepper, diced
8 cloves of garlic minced
1/2 package of frozen okra, set aside (fresh if you have it)

Roux:
1/4 c. oil
1/4 c. flour
Place oil in non-stick sauce pan and get it hot
Add the flour and stir over MEDIUM heat until the roux is the color
of peanut butter.

Sauce:
1 14 oz. can of diced tomatoes
1 very large can of chicken broth or
4-5 14 oz. cans of chicken broth
Hot sauce to taste.
1 tsp. salt
1/2 tsp. black pepper

When the roux is cooked add the chicken broth and keep stirring until
smooth (I use immersion blender) Now put this into a large soup pot

Add everything except the shrimp. Bring up to a boil,cover and let soup
simmer for 45 minutes. Add shrimp and cook another 10 minutes.

Serve this over steamed brown or white rice. Add more hot sauce to your
bowl if you like things spicy.

We had this with sliced and marinated avocado and cherry tomato salad,
dessert was my black cherry, vanilla pudding recipe.