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Spicy Cajun Chicken Gumbo




Source of Recipe


Unknown


List of Ingredients




1 lb. boneless, skinless chicken cut into strips
3 c. chicken stock
2 c. diced canned tomatoes
2 tbsp. Worcestershire sauce
1 tsp. Cajun seasoning blend (recipe follows)
1 med. onion, chopped
3 med. carrots, thinly sliced
1/2 each red & green bell peppers, chopped
1 c. corn
2 tsp. minced or pressed garlic
2 tbsp. olive oil
1 lb. Louisiana Hot Sausage (or sausage of your choice)
2 tbsp. all-purpose flour
8 oz. raw shrimp, peeled and cleaned
salt & pepper to taste
6 c. hot cooked rice
filé to taste
CAJUN SEASONING BLEND
(combine all ingredients and store at room temperature)
1/4 c. salt
1 tbsp. cayenne pepper
1 tsp. black pepper
1 tsp. paprika
1/2 tsp. chili powder
1 tsp. granulated garlic or garlic powder
1 tsp. onion powder
1 tsp. nutmeg
1 tbsp. dried parsley

Recipe



Place chicken, 2 cups stock, tomatoes, Worcestershire sauce, & Cajun Seasoning Blend in a Crockery Pot on high heat. In a medium skillet, sauté onion, carrots, bell peppers, corn & garlic in olive oil for about 10 minutes or until softened. Add to Crockery Pot. In same skillet, brown sausage on all sides over medium-high heat. Reduce heat, cover and cook through (about 10 minutes). Slice sausage into 1 inch pieces & add to crock pot. Pour out all but about 2 tablespoons of the sausage fat. Add flour to fat & stir constantly over medium-high heat to create a dark roux. Slowly add remaining 1 cup of broth to roux and stir until smooth. Mix roux into Crockery Pot, lower heat, cover & cook for 6-8 hours.
About 15 minutes before serving, stir in the shrimp.
Season to taste with salt, pepper and filé.