Goldie's Gumbo

No, I don't make this really spicy-hot. I'm not particularly fond of foods that burn my face off. This is a mild gumbo, which you can then douse with hot sauce—in your own bowl—if you'd like.

Goldie's Gumbo

3 chicken breasts, diced
3 stalks celery, diced
1 medium onion, diced
4 cloves garlic, pressed
4 T. butter
1 link (1/2 the package) turkey kielbasa, cut into chunks
2 c. chicken broth
1 can (16 oz.) diced tomatoes
1 can (6 oz.) tomato paste
2 c. water
1 pkg. (10 oz.) frozen sliced okra
1 pkg. imitation lobster meat (or you can use real lobster, or shrimp)
2 t. parsley flakes
1 1/2 t. salt
1/2 t. black pepper
1/4 t. ground allspice
pinch of ground red pepper
2 bay leaves
Optional: chopped fresh green onions
3 c. cooked long-grain rice to serve with gumbo

1. Melt butter in large stock pot, add celery and onion; cook until opaque.
2. Add chicken and kielbasa into pot and brown lightly; add garlic and continue cooking.
3. Pour in broth, tomatoes, tomato paste, and water; heat until low boil begins.
4. Add okra and seasonings; return to low boil.
5. Stir in lobster; lower heat and allow to simmer for 15 minutes.
6. Take out and discard bay leaves.
7. Serve gumbo over rice; garnish with chopped fresh green onions, if desired.



I made this on January 2nd when some friends came over for dinner, and I think that was the last time we saw them... But...they seemed to like it...so....?.....