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Kielbasa and Chicken Gumbo
Courtesy of National Pork Board
Servings: 10
Prep Time: 15 Min.
Cook Time: 1 Hr. 30 Min.
What you need:
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6 slices bacon
1 lb. Kielbasa, OR smoked sausage, cut into 1-in. slices
1/2 lb. boneless chicken breast, cut into 1-in. chunks
1/4 c. flour
1 12-oz. can tomato juice
1 c. water
1 28-oz. can whole tomatoes, cut up
2 chicken bouillon cubes
1 8-oz. can tomato sauce
1 1/2 c. okra, sliced OR 10-oz package frozen cut okra, thawed
1 medium onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
2 bay leaves
1/2 tsp. salt
1/2 tsp. cayenne
1/8 tsp. ground allspice
1 lb. shrimp, medium, peeled and deveined
1 tsp. file powder (optional)
cooked rice (optional)

File powder is an integral part of Creole cooking. The seasonings is made in part from the dried ground leaves of the sassafras tree and has a woodsy flavor similar to root beer. It is usually available in the spice or gourmet section of larger supermarkets.
What to do:
1. In a Dutch oven cook bacon until crisp; remove. Drain and crumble on paper toweling; set aside. Cook kielbasa and chicken in hot bacon drippings until chicken is browned. Remove kielbasa and chicken, reserving 3 tablespoons drippings in Dutch oven.
2. Add flour to drippings; cook over medium heat, stirring constantly, for 12-15 minutes or until a reddish-brown roux forms.
3. Gradually stir in tomato juice and water. Add tomatoes and bouillon, stirring well. Add kielbasa, chicken, tomato sauce, okra, onion, green pepper, bay leaves, salt, cayenne and allspice; mix well. Bring to a boil. Reduce heat; cover and simmer 1 hour, stirring occasionally. Add shrimp and simmer, covered, for 10 minutes. Remove and discard bay leaves. Stir in file powder and bacon; mix well. Serve over hot cooked rice, if desired.

* Don't let the number of ingredients for this thick stewlike dish keep you from trying this dish. Taking the time for this Creole
specialty is definitely worth the wait. Adjust seasonings for your family and serve over a bed of hot cooked rice and with a sweet cornbread.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:
Nutritional information:
Calories: 291;   Total Fat: 16g;   Saturated Fat: 6g;   Cholesterol: 116mg;   Total Carbs: 14g;   Fiber: 2g;   Protein: 24g;   Sodium: 1353mg;  
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