Wild Rice Gumbo
Wild Rice Gumbo
Wild Rice Chef
This Wild Rice Gumbo is a delicious blend of hearty protein, flavorful vegetables, and savory spices, all simmered together in a rich broth. The addition of wild rice adds a unique twist to this classic gumbo recipe, making it a perfect meal for a cold winter night.
- 1/2 cup flour
- 2 slices bacon, chopped
- 1 lb beef polska kielbasa, cut into bite-sized chunks
- 1 medium onion, chopped
- 2 celery ribs, sliced
- 2 bell peppers (assorted color), chopped
- 4 scallions, sliced
- 3 cloves garlic, minced
- 2 cans (14 oz each) chicken broth
- 1 can (14 oz) beef broth
- 1 can (28 oz) diced tomatoes
- 1/4 cup chopped fresh parsley
- 1 tbsp Cajun seasoning
- 2 bay leaves
- 4 cups cooked wild rice
- 1 lb small raw shrimp, peeled (apx.50)
- 1 tbsp file powder (optional)
- salt and pepper, to taste
- 1-2 tsp hot pepper sauce (optional)
Preheat large skillet over medium heat 2 minutes.
Add flour; stir constantly until dark beige (approximately 5 minutes - don't scorch).
Immediately transfer to plate.
In a large saucepan, cook bacon until starting to crisp; add kielbasa, onion, celery, peppers, scallions and garlic.
Cover; cook 5 minutes. Uncover. Cook, stirring occasionally until vegetables are lightly browned; stir in flour.
Gradually stir in broth; add tomatoes, parsley, Cajun seasoning and bay leaves.
Partially cover; simmer 40 minutes.
Add wild rice, shrimp and file powder; simmer 10 minutes.
Season with salt, pepper and hot pepper sauce.
Remove bay leaves before serving. Makes
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