KANSAS CITY IS KNOWN FOR ITS BBQ and this easy Gumbo is an interesting twist on that great South Louisiana Dish. (No roux in this version.) Serving the BBQ Gumbo over mashed potatoes keeps it within the realm of Southern Comfort Food plus the salt and savory flavor of the potatoes MAKES THE DISH WORK.
KANSAS CITY BARBEQUE GUMBO
INGREDIENTS
2 tablespoons canola oil or corn oil 1 medium yellow onion, chopped 2 celery ribs, sliced thin
2 garlic cloves, minced
1 green bell pepper, chopped
14 ounces canned tomatoes, chopped, with their juice
2 cups spicy tomato-based barbecue sauce
1 cup chopped sol{ed chicken breast
1 cup 1-inch pieces smoked sausage
12 ounces medium shrimp, peeled and deveined
2 cups 1-inch pieces fresh okra, or a 20-ounce can, drained.
INSTRUCTIONS
- Heat the oil in a stockpot or large saucepan over medium heat. Add the onion, celery, and garlic, and sauté them until the onion is translucent, 6-10 minutes.
- Add the remaining ingredients, along with 1 cup of water. Bring to a boil over medium-high heat, reduce the heat and simmer partially covered, for 20 minutes. Stir the gumbo occasionally to keep it from burning on the bottom of the pan.
- Serve over salted and buttered mashed potatoes.
(Source: Prairie Home Cooking, cookbook)
