04 Jan Chicken and Sausage Gumbo
Our great photographer served as inspiration for this fun dish full of Bent Arrow Acres products!
In the fall I connected with a local photographer though a small business/digital marketing Facebook group. I was looking to get some photos done to use on social media and on the website and she just so happened to be looking to learn how to homestead.
Cassie from Cassie Dunmyer Photography instantly clicked and we so look forward to working with her more. We plan to have her take a few more rounds of photos for 2019 and look forward to helping her and her husband get things going with their own backyard homestead.
In the mean time, we hooked Cassie up with some freezer goodies after our first session in October. As she left, she joked that she was “bringing home the bacon!”
That, and some sausage and brats.
We kept in touch via email as our gallery was made available and she wrote me saying that she had used the jalapeño brats in gumbo and it was so good.
Um. Hello! Genius!
I had to do the same and it was perfect. Gumbo is warm and cozy. Great for a January night or lazy weekend in. It’s even special enough that you could serve it to a crowd.
- 1 Onion, chopped
- 2 green peppers, seeded and chopped
- 2 rib celery, chopped
- ¾ pound Bent Arrow Acres boneless, skinless chicken breast cut into 1 inch chunks
- ¾ pounds Bent Arrow Acres Jalapeño Brats (Can sub other flavors)
- ¾ pounds raw shrimp
- 2 tablespoon Cajun Seasoning
- 2 cups chicken stock/broth
- 2 14.5 ounce can of stewed tomatoes
- 2 teaspoons Worcestershire sauce
- 2 tablespoons all purpose flour
- 3 tablespoons cold water
- 10 ounces frozen, sliced okra
- 1 cup frozen corn kernels
- Place onion, pepper and celery in a slow cooker. Place chicken, shrimp and sausage on top of vegetables; sprinkle with the Cajun seasoning. Add the broth, tomatoes and Worcestershire sauce.
- Cover and cook until the chicken and sausage are cooked through and the vegetables are fork tender; 4-5 hours on high, 8-10 hours on low.
- About 50 minutes before the cooking time is completes, combine the flour and water in a small bowl until smooth. Stir in about ¼ cup of the hot liquid from the slow cooker until just blended. Stir the flour mixture, okra and corn into the slow cooker. Cover and cook on high until the mixture simmers and thickens slightly about 45 minutes.
- Serve over rice.
Also, the gumbo photos are my own. Not Cassie’s… She is amazingly talented. Here are a few of my favorites from the recent session.
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