July 11, 2010


□   6 slices bacon
□   1 lb. kielbasa or smoked sausage, cut into 1-inch slices
□   1/2 lb. boneless chicken breast, cut into 1-inch chunks
□   1/4 c. all-purpose flour
□   1 (12 oz.) can tomato juice
□   1 c. water
□   1 (28 oz.) can whole tomatoes, cut up
□   2 chicken bouillon cubes
□   1 (8 oz.) can tomato sauce
□   1-1/2 c. sliced okra or 1 (10 oz.) pkg. frozen cut okra, thawed
□   1 medium onion, coarsely chopped
□   1 medium green pepper, coarsely chopped
□   2 bay leaves
□   1/2 tsp. salt
□   1/2 tsp. ground red pepper
□   1/8 tsp. ground allspice
□   1 lb. medium shrimp, peeled and deveined
□   1 tsp. file powder
□   hot cooked rice

In a Dutch oven, cook bacon until crisp; remove. Drain and crumble on paper toweling; set aside. Cook kielbasa and chicken in hot bacon drippings until chicken is browned. Remove kielbasa and chicken, reserving 3 tablespoons drippings in Dutch oven.Add flour to drippings; cook over medium heat, stirring constantly, for 12 to 15 minutes or until a reddish-brown roux forms. Gradually stir in tomato juice and water. Add tomatoes and bouillon, stirring well. Add kielbasa, chicken, tomato sauce, okra, onion, green pepper, bay leaves, salt, red pepper and allspice; mix well.
Bring to a boil. Reduce heat; cover and simmer 1 hour, stirring occasionally. Add shrimp and simmer, covered, for 10 minutes. Remove and discard bay leaves. Stir in file powder and bacon; mix well.
Serve over hot cooked rice, if desired.

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