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Touring Wisconsin Food

Gumbo Recipe with a Wisconsin Twist

gumbo-1The quick and easy gumbo recipe had been sitting in my “bookmarks” folder for a long time now and I had almost everything on hand to make it except for the sausage. I was about to head to the grocery store when I decided to hunt in the freezer for my final ingredient. The recipe called for a spciy andouille sausage but when I came across a package of Bavaria Sausage Kitchen bratwurst I decided to try those instead. I enjoy the taste of spice but I am a big whimp so the brats would be a welcome subsitution. The best part about this recipe? You can set it and forget it in the slow cooker. 

Gumbo with Bratwurst

Adapted from a Taste of Home

Serves: 12

Cook Time: 20 minutes active cooking, 6-7 hours in slow cooker

1 pound Wisconsin bratwurst, I recommend Bavaria Red Lager Beer Brats or Bavaria Cajun Brats if you like it spicy.

1 pound bonless skinless chicken breast cut into 1-inch peices

1 can (14.5 oz) beef broth

1 can (14.5oz) diced tomatoes, undrained

2 celery ribs, chopped

1/3 cup tomato paste

4 garlic cloves, minced

1 1/2 teaspoons dried basil

1 tablespoon dried parsley flakes

1 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon dried oregano

1 pound medium cooked shrimp, peeled and deveined

2 cups cooked rice

Note: This recipe is for 5-quart slow cooker, so if yours is a different size you might need to adjust the cooking time.

1. Add the first 12 ingredients (bratwurst through oregano) to the slow cooker and give it a stir. Cook on low for 6-7 hours or until the chicken is no longer pink.

2. Stir in the shrimp and rice and cook about 15 minutes or until the gumbo is heated through.  Taste it and adjust the spice to your taste.

4 Comments

  1. Mmmm… gonna include this in my post on Thursday, Nat’l Bratwurst Day. Look for it on Pork, Knife & Spoon! http://porkknifeandspoon.com/

  2. Awesome! Thanks Susan. Happy Bratwurst Day (a day early!).

  3. Oh my goodness, Amanda! I just found this after talking about my “world famous gumbo” over on your blog post about 5 Things In Your Kitchen. And I mentioned how I made my gumbo with Wisconsin twists, like using brats instead of andouille, and grilled fish, and duck broth instead of shrimp broth. Too funny!
    Thanks, too, for letting us know about August 16th being National Bratwurst Day. Firing up the grill tonight! 😉

  4. Hi Patti!
    Wow your gumbo sounds awesome. I bet some wall-eye would be a tasty addition.
    Amanda

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