Wednesday, March 23, 2011

MishMawsh Gumbo

Hello everyone, Monday my friend Dawn asked me if I had any gumbo recipes and I do.  I have made this recipe at least twice for my husband, however I am not a fan of okra and that is what gumbo means.  In my gumbo I left it out, also gumbo calls for shrimp I cannot stand shrimp so mine has chicken and hot Italian sausage instead.  I have used smoked sausage and hot Italian sausage either one will work or use whatever sausage you like.  I dont know if my adjustments to this recipe still qualifies it as gumbo anymore but my husband says it does so I guess I will have to take his word for it.  Ok so let's get this started.


1 1/2 cups of celery finely diced
1 1/2 cups of bell pepper finely diced
2 cups of onions
1/4 cup of minced garlic
2 cups of green onion
1/4 cup of parsley
1/2 cup of veggie oil
1/2 cup of flour
2 pounds of diced chicken breast
1 pound of sausage of your choice, I used hot Italian sausage 
1 can of diced tomatoes
2 cups of rice
8 cups of chicken stock
Tabasco sauce to taste at the end
salt and pepper to taste at the end 


Heat up a very large heavy bottom pot and add your veggie oil and flour.  Constantly stirring until the roux turns a chocolate color.  Do not burn it if you do dump it all out and clean the pot and start over again.  After your roux is ready add your celery, onions, and bell pepper.  Cook them for about 5 minutes or just until soft.  Add in the garlic, chicken and sausage.  Cook until the meat is all done, add in the parsley, green onions  and rice.  Keep stirring very important.  Add in the tomatoes and chicken stock and cook for about 30 minutes to an hour on simmer.  When its through cooking but still in the pot add your Tabasco salt and pepper to taste.  Put it in a bowl with some crusty bread or bread sticks and you have something very yummy  and warm.  I hope you like this recipe and thank you Dawn for the suggestion.  Take care everyone, live, laugh and love.

No comments:

Post a Comment