Turkey Sausage,
spicy, cut in 1/8” thick half-moon shaped slices
½ cup
320
2.0
¼ cup
Flour
¼ cup
100
1.06
¼ cup
Vegetable oil
na
480
2.0
1/2
Red pepper,
diced
1/8 cup
14
.5
1/2
Green pepper,
diced
1/8 cup
14
.5
1 rib
Celery, diced
1 Tbsp
6
.25
1/2
Onion, diced
1 Tbsp
45
.5
1 clove
Garlic, minced
1/8 tsp
4
.25
1 can
Tomatoes
(14.5oz), diced
1/3 cup
90
2.0
2 tsp
Chicken Soup
Base + 2 cups Water
2 tsp
10
.25
½ cup
Water
-
0
0
1
Bay leaf
1
0
0
1 tsp
Thyme
1 tsp
3
0
1 tsp
Basil
1 tsp
4
0
1 tsp
Cayenne Pepper
1 tsp
4
0
1 tsp
Black pepper
1 tsp
4
0
2 tsp
File
2 tsp
8
.25
1 1/3
cups
Uncle Ben’s
Boil in the Bag Rice (4 cups prepared)
1-1/3 cup
760
7.9
TOTAL
2266
21.06
1. Add ¼ cup oil and sprinkle in ¼ cup flour
to 3-quart pot. Cook over a medium fire, stirring frequently to
make a dark brown roux. The sauce will be like thick creamy
gravy. Tip: Stirring constantly with a wooded spatula works
well.
2. Add powdered chicken soup base and 2 cups of water. Bring to
a slow boil. Add onion, celery, bell pepper, garlic, tomatoes,
chicken and sausage. Add ½ cup water. Gently boil for 15 min.
stirring occasionally.
3. Add bay leaf, thyme, basil, cayenne pepper, black pepper and
salt. Stir. Add more water if needed to keep a stew like
consistency.
4. Simmer for 5 minutes.
5. Remove from heat and stir in file. Do not re-boil after
adding file, if possible, as this tends to make the gumbo
stringy.
6. If convenient, prepare the "Uncle Ben's Boil in the Bag Rice"
at the same time as the chicken is added to the gumbo (Step 4).
The rice requires boiling for 10 minutes. Do not substitute "one
minute" rice.
Serving Suggestion:
Remove rice from water, let drain a bit and cut open the bag.
Pour rice onto your plate, bowl or Sierra cup. Ladle the High
Sierra Gumbo on top of rice and enjoy.
