This one I haven't tried yet.
New Orleans-Style Gumbo
8 oz smoked beef sausage
1 medium onion
2 stalks celery, trimmed
1 medium green bell pepper
8 oz boneless skinless chicken breasts
2 tbsp Creole/Cajun seasoning or rub
2/ 14.5 oz cans diced tomatoes
3 cups chicken broth, divided
2 tbsp cornstarch
1 small yellow squash
1/2 tsp salt
hot cooked rice (to pour mixture over)
1. Cut sausage in half lengthwise, then into 1/2 inch thick slices. Place sausage into a 12 in skillet; cook over medium-high heat 2-3 minutes or until lightly browned.
2. Coarsely chop onion. Thinly slice celery and cut bell pepper into 1/2 in pieces. Cut chicken into 1/2 inc pieces. Toss chicken and rub/ seasoning together in a mixing bowl. Add onion, celery, bell pepper and chicken to skillet; cook and stir 4 minutes or until vegetables are crisp-tender and chicken is no longer pink in center. Add tomatoes and 2 1/2 cups of the broth to skillet; cook 3-4 minutes or until mixture comes to a boil.
3. combine cornstarch and remaining broth in a bow; whisk until smooth. Slowly add cornstarch mixture to skillet; stir to combine. Cook 2 minutes or until thickened. Slice squash in thick slices. Add squash and salt to skillet; cover. Remove from heat; let stand 1 minutes. Server over cooked rice if desired.
A Gumbo receipe that I have tried.
1 cup salad oil or bacon drippings
1 cup all-purpose flour
2 large onions, chopped
2 stalks celery, chopped
1 large green pepper, chopped
6 cloves garlic, minced
1 gallon warm water
1/2 cup copped parsley
4 cups sliced okra (frozen or fresh)
3 tomatoes, peeled, chopped
2 Tbsp. salt
red and black pepper to taste
1 lbs cooked and chopped 1/2 chicken
1 lbs fresh or frozen medium shrimp, peeled and deveined
1 lbs. cooked smoked sausage
1/2 cup chopped green onion tops
1. Combine oil and flour in a pot over medium heat; cook, stirring constantly, until roux is the color of a copper penny, about 10-15 minutes. Add onion, celery, green pepper and garlic to roux; stirring constantly until vegetables are tender. Do not let roux burn as it will ruin gumbo; reduce heat, if necessary.
2. Gradually add 1 gallon warm water to roux in small amounts and blending well after each addition. Add okra and tomatoes. Bring mixture to a boil. Reduce heat and simmer, occasionally at least 20 minutes although 1 to 1 1/2 hours is better as roux develops better flavor.
3. Stir in salt, pepper, shrimp, chicken, and sausage. Bring gumbo to a boil; simmer 10 minutes. Add parsley and green onion; simmer 5 minutes longer. Remove from heat and serve over rice.