Corn and black bean gumbo

4 servings

Ingredients

Quantity Ingredient
3¾ cup Water
2 cups Long-grain rice
4 Ear reserved Roasted Corn
4 slices Bacon
1 medium Onion -- chopped
2 Stalks celery -- chopped
½ cup Red bell pepper -- chopped
¼ can Flour
2 Cloves garlic -- minced
pinch Crushed red pepper
4 cups Chicken broth
Salt and pepper
½ pounds Smoked sausage -- sliced
10 ounces Frozen okra -- sliced
3 Or 4 pcs. reserved Barbecued Chicken, cut into pieces
2 cups Black beans, cooked
6 Scallion -- trimmed and sliced
¼ cup Parsley -- chopped

Directions

Bring the water to a boil, add the rice, stir, cover, lower the heat, and simmer for 15 to 20 minutes, or until all the water has been absorbed. Fluff with a fork. Remove from heat and keep warm. While the rice is cooking, remove kernals from reserved corn. Then cook bacon in a large saucepan over medium heat for 2 minutes. Add the onion, celery and red bell pepper and continue to cook until the vegetables have softened, about 3 minutes. Discard bacon. Add the flour and cook over medium heat, stirring constantly, until the flour turns a deep golden brown, about 5 minutes. Add the garlic and pepper flakes and cook another 30 seconds. Add half the chicken broth and stir, scraping any browned flour struck to the bottom and sides of the pot into the liquid. Add the remaining broth and bring to a simmer. Season with salt and pepper. Add the sausage, corn and okra and simmer for 10 minutes, stirring occasionally. Add the chicken and beans to the gumbo and heat through. Serve the gumbo in large bowls over the rice, garnishing the top with scallions and parsley.

Recipe By : Dinner's Ready

From: Meg Antczak Date: 06-24-95 (23:20) (159) Fido: Cooking

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