Wild Rice Gumbo

    1/2 cup flour
    2 slices bacon, chopped
    1 lb beef polska kielbasa, cut into bite-sized chunks
    1 medium onion, chopped
    2 celery ribs, sliced
    2 bell peppers (assorted color), chopped
    4 scallions, sliced
    3 cloves garlic, minced
    2 cans (14 oz each) chicken broth
    1 can (14 oz) beef broth
    1 can (28 oz) diced tomatoes
    1/4 cup chopped fresh parsley
    1 tbsp Cajun seasoning
    2 bay leaves
    4 cups cooked wild rice
    1 lb small raw shrimp, peeled (apx.50)
    1 tbsp file powder (optional)
    salt and pepper, to taste
    1-2 tsp hot pepper sauce (optional)

Preheat large skillet over medium heat 2 minutes. Add flour; stir constantly until dark beige (approximately 5 minutes - don't scorch). Immediately transfer to plate. In a large saucepan, cook bacon until starting to crisp; add kielbasa, onion, celery, peppers, scallions and garlic. Cover; cook 5 minutes. Uncover. Cook, stirring occasionally until vegetables are lightly browned; stir in flour. Gradually stir in broth; add tomatoes, parsley, Cajun seasoning and bay leaves. Partially cover; simmer 40 minutes. Add wild rice, shrimp and file powder; simmer 10 minutes. Season with salt, pepper and hot pepper sauce. Remove bay leaves before serving. Makes

8-10 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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