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Where to Buy
PREP TIME

30 mins

COOK TIME

90 mins

SERVING SIZE

10

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What You’ll Need

6 slices Daily's® bacon
1 pound Kielbasa or smoked sausage, cut into 1-inch slices
1/2 pound boneless chicken breast, cut into 1-inch chunks


1/4 cup all-purpose flour
1 12-ounce can tomato juice
1 cup water
1 28-ounce can whole tomatoes, cut up
2 chicken bouillon cubes
1 8-ounce can tomato sauce
1-1/2 cups sliced okra OR 10-oz. pkg. frozen cut okra, thawed
1 medium onion, coarsely chopped
1 medium green pepper, coarsely chopped
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1/8 teaspoon ground allspice
1 pound medium shrimp, peeled and deveined

Directions

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 12-15 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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