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Monthly Recipe

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  • 1 Rotisserie (shredded, deboned)

  • 1 Beef Kielbasa (casing removed)

  • 1 lb. Fresh Extra Large Shrimp (peeled, deveined, tails removed)

  • 1 16 oz. Box PF Chang’s Steamed Jasmine Rice (freezer section)

  • 1/4 C Vegetable Oil

  • 1 32 oz. Chicken Broth

  • 1 8.25 oz. Bone Broth

  • 16 oz. Hunts Crushed Tomatoes

  • 1/2 Large Yellow Onion (chopped)

  • 6 Celery Stalks (remove much of the string)

  • 6 Garlic Cloves (chopped)

  • 1.5 TBL Fresh Parsley (chop fine, remove stems)

  • 1/4 C Flour

  • 2 tsp. Gebhardt’s Chili Powder

  • 2.5 tsp. Paprika

  • 2 Bay Leaves

  • 1 tsp. Red Pepper Flakes

  • 1.5-2 TBL Salt

  • Garlic Pepper Grinder (10-12 twists)



Step 1: Prepare all above items and set aside.


Step 2: Brown kielbasa and move sausage to paper towel covered plate to absorb grease; set aside. Add all kielbasa drippings to large stock pot on medium heat. Add vegetable oil, garlic, celery, and onion. Cook until tender.


Step 3: Stir in flour. Mix until vegetables are completely coated. Allow to cook approx. 2 min, stirring constantly.


​Step 4: Stir in crushed tomatoes, chili powder, paprika, bay leaves, red pepper flakes, salt, garlic pepper. Simmer 5 min, stirring occasionally.


Step 5: Stir in Chicken and bone broths. Mix well. Low heat, cook for 30 min.  


​Step 6: Add shredded chicken and kielbasa. Do not add the shrimp. Cook 10-15 min.


​Step 7: Steam rice and set aside.


​Step 8: Take gumbo off heat. Add shrimp and parsley. Mix well. Add additional seasonings (above) as needed to taste. Remove and discard bay leaves. Serve gumbo over steamed jasmine rice.

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