Vickys Gumbo, GF DF EF SF NF.
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Composition Vickys Gumbo, GF DF EF SF NF:
- Need 3 tbsp bacon grease.
- Need 3 tbsp gluten-free / plain flour.
- Provide 250 g green bell pepper, diced.
- Need 300 g celery, diced.
- Prepare 150 g for broccoli stalks.
- You need 150 g of onions, chopped.
- Need 400 ml hot chicken stock.
- Need 1 handful - chopped kale.
- Need 400 g of canned chopped tomatoes.
- Give 4 tbsp Worcestershire sauce, see my GF recipe on my profile.
- Provide 2 for pre-cooked chicken breasts, diced.
- Prepare 225 g - gluten-free pork kielbasa sausage, sliced.
- Need 1 tbsp - low-sodium salt.
- Require 1 tbsp of black pepper.
- You need 1 tbsp for thyme.
- Require 2 for bay leaves.
- Prepare 1/2 tsp for cayenne pepper or to taste.
- Require 225 g - fresh prawns / shrimp, shelled & deveined.
Vickys Gumbo, GF DF EF SF NF step by step:
- 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.
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