About the Recipe
1 Rotisserie (shredded, deboned)
1 Beef kielbasa (casing removed)
1 lb Extra Large shrimp (peeled, deveined, tails removed)
1 16oz box PF Chang’s steamed Jasmine Rice (freezer section)
1/4 cup vegetable oil
1 32oz Chicken Broth
1 8.25oz Bone Broth
16oz 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.