Sherry’s Jamba-Gumbo

Sherry’s Jamba-Gumbo

Apologies to Louisianans; this isn't strictly Gumbo or Jambalya, but it's how we like to eat our Cajun.

Ingredients

  • 1 lb. smoked Pork Sausage or Kielbasa
  • 1 lb. Chicken, cut up
  • 1 Cup Red & Yellow Bell Pepper, large dice
  • 1 Onion, large dice
  • 1 Cup Celery, large dice
  • 2 cloves Garlic, crushed
  • 1 Tbsp. Flour
  • 28 oz. can crushed Tomatoes
  • 1 Cup Water
  • 2 Tbsp. fresh Parsley, chopped
  • 12 oz. bag frozen sliced Okra
  • 2 Tbsp. Worcestershire Sauce
  • 1/2 tsp. Thyme
  • 2 tsp. Salt
  • 1/4 tsp. Red Pepper
  • 1 lb. Shrimp

Instructions

  1. Cut sausage and chicken into 1/2" pieces. Brown in large stock pot for 5 minutes. Drain, reserving 2 Tbsp. drippings.
  2. Saute' peppers, celery, onion, and garlic. Stir in flour and cook over low heat until brown stirring constantly.
  3. Stir in tomatoes, water, and parsley. Bring to a boil. Add okra, Worcestershire, thyme, salt, and red pepper. Simmer, covered for 20 minutes. Add shrimp. Simmer for 10 minutes.
  4. Serve over white rice.