Vickys Gumbo, GF DF EF SF NF.
You can have Vickys Gumbo, GF DF EF SF NF using 18 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Vickys Gumbo, GF DF EF SF NF
- You need 3 tbsp of bacon grease.
- It’s 3 tbsp of gluten-free / plain flour.
- Prepare 250 g of green bell pepper, diced.
- Prepare 300 g of celery, diced.
- You need 150 g of broccoli stalks.
- Prepare 150 g of onions, chopped.
- Prepare 400 ml of hot chicken stock.
- You need 1 handful of chopped kale.
- You need 400 g of canned chopped tomatoes.
- Prepare 4 tbsp of Worcestershire sauce, see my GF recipe on my profile.
- It’s 2 of pre-cooked chicken breasts, diced.
- Prepare 225 g of gluten-free pork kielbasa sausage, sliced.
- It’s 1 tbsp of low-sodium salt.
- You need 1 tbsp of black pepper.
- Prepare 1 tbsp of thyme.
- Prepare 2 of bay leaves.
- You need 1/2 tsp of cayenne pepper or to taste.
- Prepare 225 g of fresh prawns / shrimp, shelled & deveined.
Vickys Gumbo, GF DF EF SF NF instructions
Cook the bacon grease and flour together in a large pan over a medium heat until the roux mixture has turned a golden brown colour.
Add the chopped vegetables and cook down until the roux has turned a deep brown, around 3 more minutes.
Stir in the stock, chopped tomatoes, Worcestershire sauce, kielbasa, chicken and seasonings.
Cook at a simmer for 15 minutes then add the prawns and cook a further 10 minutes until they're pink and done.
Serve over white rice.
In the USA they use Filé powder to thicken their gumbo. We don't get that in Britain but you can use 1 tbsp cornflour / cornstarch mixed with a few tbsps cold water if you want to instead. Just stir it in while the pan is simmering and it'll thicken the gumbo.
