I got my hands on some kielbasa from coleman, and what’s a girl to do, but make some gumbo, and a cajun gumbo at that.

Let’s clarify a few things first, shall we?

Gumbo and jambalaya are different. Jambalaya is made with rice as part of the dish. Gumbo is served over, or next to rice.

Gumbo is made with a roux, and a dark roux at that.

Cajun gumbo does not have tomatoes, while creole gumbo does.

Now that those niceties are out of the way, let’s get to it, shall we?

Ingredients:

1/2 tsp garlic powder

1/2 tsp white pepper

1/4 tsp cayenne pepper

1/2 tsp oregano

1/2 tsp chili pepper

1 tsp salt

1/2 tsp onion salt

1 tsp paprika

1 lb chicken breast

6 cups chicken bone broth (or stock), divided use

2 Tbsp evoo

12 oz coleman kielbasa sausage, sliced on a bias

8 oz fresh okra, stems and tips removed, sliced in coins

4 stalks of celery, chopped

1 large onion, chopped

1 1/2 green peppers, chopped

1/4 cup duck fat

7 Tbsp casava flour

3 cloves of garlic, minced

1 bay leaf

2 Tbsp chopped italian parsley

1 Tbsp fresh thyme leaves

3 cups long grain rice cooked according to directions

2 scallions, dark green parts, sliced, for garnish

Directions:

Combine garlic powder, white pepper, cayenne, oregano, chili pepper, salt, onion, and paprika to create cajun seasoning. Set aside.

Preheat oven to 420.

Place chicken breasts in oven safe dish. Cover with 3 cups of chicken stock. Bake for 30 minutes. Flip breasts. Bake for 30 more minutes. Chicken should be tender and easily shredded with forks. Shred and set aside.

Heat evoo in a large dutch oven, until shimmering, over medium heat. Add sausage. Sauté until slightly browned. Remove from pan and set aside.

Heat a non-stick pan over medium heat. Add sliced okra, and dry fry for about 5 minutes, to minimize the ‘okra slime.’ Remove from heat and set aside.

Add duck fat to the browned bits and sausage fat in the dutch oven. Turn heat up to medium - high. Whisk in casava flour 1 Tbsp at a time, making sure it is fully combined before adding the next Tbsp. Continue to whisk until roux changes color to a medium brown color, about 5 minutes, making sure not to let it burn.

Add in the holy trinity— celery, onions, and peppers. Combine. The roux will stick to the veggies, but keep stirring until the color deepens further, about 3 - 5 more minutes.

Add okra and garlic, and stir to combine.

Add in shredded chicken and the broth it cooked in. Stir to combine.

Add in kielbasa and cajun spice blend. Stir to combine.

Add remaining chicken broth, bay leaf, parsley, and thyme. Stir to combine and bring to a boil.

Once boiling, turn heat down to simmer. Let simmer and thicken for 30 minutes.

Place a scoop of rice into each bowl and top with gumbo. Sprinkle with sliced scallions.