Shelly's Recipe

MIDWEST GUMBO

Category: Stews

1/4 cup vegetable oil
1/4 cup flour
1 medium onion, chopped
2 celery stalks, chopped
1/2 lg. green bell pepper, chopped
1/4 cup minced parsley
2 garlic cloves, minced
1 lb cooked medium shrimp, shelled
3 1/2 cup (2 cans) chicken stock
3/4 lb spicy sausage, cut into 1/2 inch rounds
1 tbsp lemon juice
1 tbsp Worcestershire sauce
1/4 cup ketchup
1 lg. tomato, chopped
1/4 tsp hot pepper sauce
1 tsp salt
1 tsp thyme
1/2 tsp dried red pepper flakes
2 bay leaves
2 cup coarsely chopped cooked chicken
2 cup zucchini, peeled and diced in 1/2 inch cubes
1/4 cup light brown sugar
Freshly cooked white rice

Saute sausage quickly on both sides. Heat oil in large pot over very low heat. Gradually add flour and stir with wooden spoon until roux is nicely browned, about 15 to 20 minutes.

Increase heat to medium. Add onions, celery, bell pepper, parsley and garlic and cook, stirring often, about 15 minutes until vegetables are softened. Add chicken stock, sausage, Worcestershire sauce, ketchup, tomato, hot sauce, salt, thyme, pepper flakes and bay leaves and simmer uncovered, stirring occasionally, about 3 1/2 hours. (Can be prepared a day ahead, and refrigerated. Bring to simmer before continuing.)

Increase heat to moderate. Add zucchini and cook 5 minutes. Add shrimp and chicken to gumbo and cook about 5 minutes, stirring often until zucchini is just tender. Stir in brown sugar and lemon juice. To serve, spoon rice into bowls, ladle gumbo over. Serves 6 to 8