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Alright, don’t linger, let’s plan this vickys gumbo, gf df ef sf nf formula with 18 components which are definitely easy to receive, and we have to process them at the very least through 6 methods. You should commit a while on this, so the resulting food could be perfect.

Composition Vickys Gumbo, GF DF EF SF NF:

1. Take 3 tbsp for bacon grease
2. Make ready 3 tbsp - gluten-free / plain flour
3. Get 250 g green bell pepper, diced
4. Need 300 g - celery, diced
5. Need 150 g broccoli stalks
6. You need 150 g onions, chopped
7. Provide 400 ml of hot chicken stock
8. Take 1 handful - chopped kale
9. Take 400 g canned chopped tomatoes
10. Need 4 tbsp - Worcestershire sauce, see my GF recipe on my profile
11. Get 2 pre-cooked chicken breasts, diced
12. You need 225 g for gluten-free pork kielbasa sausage, sliced
13. Provide 1 tbsp low-sodium salt
14. Make ready 1 tbsp - black pepper
15. Take 1 tbsp of thyme
16. Take 2 for bay leaves
17. Take 1/2 tsp cayenne pepper or to taste
18. You need 225 g of fresh prawns / shrimp, shelled & deveined

Vickys Gumbo, GF DF EF SF NF step by step:

1. Cook the bacon grease and flour together in a large pan over a medium heat until the roux mixture has turned a golden brown colour
2. Add the chopped vegetables and cook down until the roux has turned a deep brown, around 3 more minutes
3. Stir in the stock, chopped tomatoes, Worcestershire sauce, kielbasa, chicken and seasonings
4. Cook at a simmer for 15 minutes then add the prawns and cook a further 10 minutes until they're pink and done
5. Serve over white rice
6. In the USA they use Filé powder to thicken their gumbo. We don't get that in Britain but you can use 1 tbsp cornflour / cornstarch mixed with a few tbsps cold water if you want to instead. Just stir it in while the pan is simmering and it'll thicken the gumbo

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