- 3 tbsp Canola Oil
- 16 oz. Kielbasa, sliced and quartered
- 1.5 lbs chicken, cubed
- 1 medium onion, finely chopped
- 2 small green bell pepper
- 2 small yellow bell pepper
- 1 pablano pepper (optional)
- 1 16 pkg Frozen Peas and Carrots
- 2 tbsp flour
- 2 14.5 oz cans petite diced tomatoes
- 64 oz chicken broth
- 2 tbsp Zatarain's Creole Seasoning
Add sausage to medium frying pan and brown for 5 minutes. Remove with a slotted spoon to a bowl lined with paper towels (this removes some of the extra grease). Add the chicken pieces and brown half pound at a time. Remove with the slotted spoon and set aside with the sausage. In a small stock pot add onion, peppers, peas and carrots and cook, stirring to prevent them from burning, for about 10 minutes. Stir in the flour and cook an additional 5 minutes, continue to stir frequently. Add the tomatoes and chicken broth and bring to a boil. Add the sausage and chicken, stir well and season with Creole Seasoning. Cover and simmer gently for 40 minutes. Serve over rice if you like, but I like it without the rice the first day. This recipe makes enough for 2 people to have 1 meal of Gumbo and 2 meals of Gumbo Risotto.
You can use fresh garlic, salt, pepper and chili powder if you want, but the Creole Seasoning is really a perfect blend of those and much less expensive.
When Sugar Snap Peas are in season, I enjoy using them as they give a little extra flavor.
You can use a food processor to speed up the chopping, but I really enjoy doing the chopping by hand.