Midwest Gumbo
by Douglas Nulle
1/4 cup flour
1/4 cup olive oil
Bowl #1
1 medium onion, chopped
2 celery stalks, chopped
1/2 large green bell pepper, chopped
1/4 cup parsley, minced
2 cloves garlic, minced
Bowl #2
3 1/2 cups chicken stock
3/4 pound spicy Italian turkey sausage, cut into 1/2 inch rounds and sauteed on both sides
1 tablespoon Worcestershire sauce
1/4 cup ketchup
1 large tomato, chopped
1 teaspoon hot pepper sauce
1 teaspoon salt
1 teaspoon thyme
1 teaspoon dried red pepper flakes
2 bay leaves
Remaining ingredients
2 cups zucchini, peeled and diced
1 pound medium shrimp, shelled
2 cups chicken, coarsely chopped
1/4 cup light brown sugar
1 tablespoon lemon juice
cooked rice
Heat oil in large pot over very low heat. Gradually add flour and stir with wooden spoon until roux is nicely browned, about 15-20 minutes. Increase heat to medium. Add Bowl #1 to flour mixture. Cook, stirring often, about 15 minutes or until vegetables are softened. Add Bowl #2 to mixture. Simmer uncovered for about 2 hours, stirring occasionally. Increase heat to moderate then add the zucchini; cook for 5 minutes. Add shrimp and chicken; cook for another 5 minutes, stirring often. Stir in brown sugar and lemon juice. Spoon rice into bowls and ladle gumbo over rice. Serve.
Makes: 6-8 servings.