Midwest Gumbo embraces the flavors that we have here in abundance. With the addition of bacon drippings in the rue, the base of the gumbo gives the dish a very familiar flavor. The roasted corn added at the end celebrates one the region’s most popular crops. I hope you enjoy this version of the NOLA dish!
- 2 Cups Rice uncooked
- 3 TB vegetable oil
- 2 TB Bacon drippings
- ¼ cup Flour plus 1 TB
- 2 Celery stalks
- 1 Onion small
- 1 Green bell pepper
- 2 Cups Chicken broth
- 1 cup Corn roasted
- 13 oz Kielbasa
- 2 Chicken breast
- 1 T Worcestershire sauce
- ¼ T Cumin
- ¼ T Garlic salt
- ¼ T Cayenne
- 3 Green onions
- 2 TB Mayonnaise
- 1 T Hot sauce
- Add oil and bacon drippings to a large pot, such as a dutch oven, over medium heat. Warm for 2 minutes.
- Add flour to the oil and mix to incorporate. Cook 15-20 minutes, stirring every couple minutes. You’ll notice that the color goes from a pale yellow to a caramel color.
- Add bell peppers, onions and celery to the pot and stir to coat in the rue. Cook 5 minutes.
- Add the chicken breast and kielbasa. Cook 5 minutes.
- Add broth and Worcestershire sauce, then cover and cook for 1 ½ hours.
- While the gumbo is cooking start the rice by cooking according to packaging.
- For the sauce, just mix the two ingredients. Keep cool in the fridge until ready to use.
- Remove lid to the gumbo and add in salt, roasted corn and bacon bits. Cook for another 15 minutes.
- Serve over rice with green onions and the buffalo mayo.