Jackie & Peter

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Gumbo

Servings: 9

Ingredients

• 4 bay leaves
• 1/2 tsp thyme
• one large jalapeno pepper, small diced
• 12 oz fire roasted tomatoes, diced
• 6 oz tomato paste
• 2 14oz packages kielbasa
• 1 cup of flour
• 2 sticks of butter
• 1 lb scallops
• 1 bell pepper, diced
• 2 garlic cloves, diced fine
• 2 onions, diced
• 1 bunch of celery, diced
• 2 medium carrots, diced
• 3 cups chicken broth
• 2 cups beef broth
• 1 tbsp cajun seasoning

Cajun seasoning:

• paprika
• oregano
• garlic powder
• onion powder
• black pepper
• cayenne pepper

Instructions

• In a large sauce pan, melt the butter, over medium heat, then stir in flour to make a roux.
• Turn heat up to medium-high, stirring constantly, for about 20 minutes until it browns and smells like popcorn.
• Add the diced onions, garlic, celery and carrots.
• Cook 5 minutes until vegetables soften.
• Add the chicken and beef broth, canned tomatoes, tomato paste, cajun seasoning, and bay leaves. Bring to boil, then simmer, covered, for ~5 minutes.
• Add diced bell pepper and half the kielbasa. Simmer 20 minutes.
• Add the thyme and cook another 5 minutes.
• Add the rest of the kielbasa and the scallops. Bring to a boil.
• Add the jalapeno peppers and cook another minute.
• Remove bay leaves, and serve over steamed rice.