Spicy Cajun Gumbo

1 pound boneless, skinless chicken cut into strips
3 cups chicken stock
2 cups diced canned tomatoes
2 T Worcestershire Sauce
1 tsp. Cajun seasoning blend (recipes follows)
1 medium onion, chopped
3 medium carrots, thinly sliced
1/2 each red & green bell peppers, chopped
1 cup corn
2 tsp. minced or pressed garlic
2 T olive oil
1 pound Louisiana Hot Sausage (or sausage of your choice - halal beef)
2 T all purpose flour
8 ounces raw shrimp, peeled and cleaned
salt & pepper to taste
6 cups hot cooked rice
filé to taste


Cajun Seasoning Blend
(combine all ingredients and store at room temperature)
1/4 cup salt
1 T cayenne pepper
1 tsp. black pepper
1 tsp. paprika
1/2 tsp. chili powder
1 tsp. granulated garlic or garlic powder
1 tsp. onion powder
1 tsp. nutmeg
1 T dried parsley

Serves 12

Place chicken, 2 cups stock, tomatoes Worcestershire sauce, and Cajun Seasoning
Blend in a crockpot on high heat. In a medium skillet, sauté onion, carrots,
bell peppers corn and garlic in olive oil for about 10 minutes or until
softened. Add to crockpot. In same skillet, brown sausage on all sides over
medium-high heat. Reduce heat, cover and cook through (about 10 minutes). Slice
sausage into 1 inch pieces and add to crockpot. Pour out all but about 2

tablespoons of the sausage fat. Add flour to fat and stir constantly over
medium-high heat to create a dark roux. Slowly add remaining 1 cup of broth to
roux and stir until smooth. Mix roux into crockppot, lower heat, cover and cook
for 6-8 hours. About 15 minutes beofre serving, stir in the shrimp. Season to
taste with salt, pepper and filé.

If You Don't Have A Crockpot
Substitute a large stock pot for crock pot. Instead of cooking for 6-8 hours,
simmer for about 1 1/2 to 2 hours on low heat in stock pot.

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