Cold Day Spicy Gumbo!
This Gumbo is adjusted for young & northern taste buds!
Ingredients
In Stock Pot
- 1 quart Beef Stock
- 1 pint Chicken Stock
Roux
- 1 Tbsp Butter
- 1/2 cup Flour
Vegetables
- 2 Tbsp Green Chile Olive Oil click on this ingredient to purchase
- 1 medium Onion chopped
- 1 large bell peppers chopped
- 2 medium Jalapeno chopped
- 4 stalks Celery chopped
Meat
- 3 medium Chicken Breast chunked, seasoned to taste
- 1 lbs Shrimp raw, cleaned
- 1 lbs Kielbasa Sausage medallioned
Add To Taste If Necessary
- 1 Tbsp Garlic & Herb Blend
- 1 Tbsp Brazilian Blend
Servings: people
Units:
Instructions
Stock
- Add liquid to stock pot and begin to simmer.
Roux
- Put butter into a small to medium sized skillet on medium high heat. When the butter is melted add 1/2 c flour (I used gluten free). stir frequently, until the roux is browned and thickened. MUST WATCH not to burn. When thickened, add to stock pot.
Vegetables & Meat
- In a larger skillet: Use 1 T Green chile Olive oil to saute: (veggies first, then meat). When veggies are done (onions translucent and others tender) add them to the stock pot. To your pan add a little more oil, cook chicken until no longer pink, add to pot. I used a sealed bag and added a couple Tablespoons of Fresco Elite 8, salt & pepper and tossed chicken until coated, then added to the warmed oil. I did the same with the shrimp. Cook shrimp and add to pot. (I switched up to Red Cayenne Oil for the Shrimp, because I added them to my husband's and my bowl instead of the stock pot-- the kids think it's too hot!) Just sear the sausage, and add to stock pot.
Herb Blends
- Add to taste.
Simmer All Ingredients
- Simmer on medium-high letting all the ingredients meld together for an hour or so. Serve with corn muffins or Beer Bread and rice.
Recipe Notes
Do not be afraid to adjust ingredients to your taste. Â Serve with corn muffins or Beer Bread and rice.
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Tags: Green Chile Olive Oil