With temperatures in the Boston area only in the 20s, gumbo weather has arrived.
You need this rich, hearty stew to rejuvenate after walking across the desolate tundra: your ears bleeding cold, your toes freezing numb, and your neck whiplashed by the icy fingers of old man winter.
Come in from the cold, take off your hat, gloves, coat, scarf and boots and let the savory aromas from this pot on the stove warm you.
This recipe, from the “The Black Family Reunion Cookbook,” is quick to make and great for leftovers. So thaw, baby, thaw, with a hot bowl of this southern comfort.
1 can (14 1/2 oz) chicken broth
1 can (14 1/2 oz) tomatoes
3 cups water
1 small bay leaf
1 tbsp. dried thyme leaves
2 tbsp butter
1 cup chopped onion
3/4 cup chopped green bell pepper
1 tbsp. minced parsley
3 tbsp. file powder (if you don’t have this, don’t sweat it. I’ve made this gumbo before without it and it was still very good.)
1 pound sliced chicken breast
1/2 Kielbasa sausage (or 3 hot links or Polish sausage)
Salt, pepper and garlic powder (to taste)
2 cups frozen sliced okra
4 cups of cooked rice
2 cups of frozen baby shrimp, cooked. (I didn’t have any, so I used 3 cups of frozen large shrimp, cooked. Hey, I like shrimp.
Hot pepper sauce (optional) (Or put it on the table and let each diner decide if they want to use it)
What I did:
Combine chicken broth, tomatoes, water, bay leaf, thyme, butter, onion, green pepper, parsley, file powder, chicken, sausage, salt, pepper and garlic powder in a stockpot or large Dutch oven. Cook 30 minutes.
Add okra. Cook until done (8 to 10 minutes). Add rice and shrimp. Let stand 5 minutes. Remove bay leaf before serving.
Find more recipes in the Food section.