Midwest Gumbo

posted in: Recipes 0

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!

Midwest Gumbo

Prep Time5 mins
Cook Time2 hrs 15 mins
Course: Main Course
Cuisine: American
Keyword: Midwest
Servings: 6
Calories: 708kcal
Author: SatMorning21


  • 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.


Calories: 708kcal | Carbohydrates: 64g | Protein: 31g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 98mg | Sodium: 1331mg | Potassium: 715mg | Fiber: 2g | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 29mg | Calcium: 49mg | Iron: 3mg





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