Kim's Kitchen

SumGo Gumbo

A Gumbo-ish Soup

• 1.5 lb Andouille (or simliar) Sausage, Sliced in 1/4" Slices
• 3 Cans Chicken Broth
• 1 1/2 C. Chopped Onion
• 1 1/2 C. Chopped Bell Pepper
• 2 C. Chopped Celery
• 4 T. Butter
• 2 Bay Leaves
• 1/2 C. Flour
• 3 T. Vegetable Oil
• 2 C. Boneless, skinless Canned or pre-cooked Chicken
• 3 C. Water
• 1/2 tsp. Cajun Seasoning
• 1 tsp. Garlic
• Course Ground White/Black Pepper
• 1 tsp. Granulated Tomato Bouillon (or 2 T. Tomato Paste)
• 3 C. Thawed Frozen Corn
• 1 lb Shrimp (Cleaned & De-veined)

Cook Sausage in frying pan on medium high heat until browned (depending on the fat content, you may need to add 1 or 2 pats of Butter to keep from burning). Once browned, turn heat to high and add 1 can of Chicken Broth to deglaze the pan.

Saute Onion, Bell Pepper and Celery in Butter. Once butter has melted and veggies are starting to cook add in Bay Leaves. Once veggies are translucent, add 1/2 C. Flour & Oil. Stir constanly for about 3 minutes over medium high heat. Slowly stir in 1 C. Chicken Broth and cook for another 5 minutes on high heat.

In large crockpot mix Sausage Mixture, Veggie Mixture, Chicken, Remaining Chicken Broth, Water, Cajun Seasoning, Garlic, Pepper, Tomato & Corn. Cook on low at least 4 hours (the longer the better).

15 minutes before serving, remove Bay Leaves and stir in Shrimp. Serve over steamed white rice.

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