4 cups of Broth (Vegetable Broth for a vegetarian option - skip the meat options below or Chicken Broth)
6 Tbs Olive Oil or ½ cup (1 stick) Butter
½ cup All Purpose Flour
1 medium yellow onion chopped
1 red, orange or yellow bell pepper, seeded and chopped
2 celery stalks, chopped
1 carrot, chopped
2 cloves of garlic, minced
2 tsp smoked paprika
¼ cup of dry vermouth
1½ tsp dried thyme or 2 sprigs of fresh thyme
1 tsp dried oregano
½ tsp cayenne pepper
2 lbs (about 8 cups) kale, roughly chopped
1 ½ to 2 tsp salt
1 lb of fresh sausage – chorizo or hot links (if you like it spicy) – both available at the Truckee Meat Company on Donner Pass Road
½ lb of cooked chicken breast, shredded
Heat large dutch oven on medium heat. Add oil/butter and flour and turn heat up to medium high. Stir with heavy wooden spoon. When the flour begins to brown turn heat down to medium and stir constantly for 15 minutes until mixture is the color of a copper penny. Add onion, bell pepper, celery, carrot, garlic and smoked paprika to dutch oven. Cook for 10 minutes until vegetables are soft and begin to brown. Add vermouth and stir. Cook until vermouth has cooked off. Add chicken broth and herbs. Stir in kale.
No Meat Option: When the kale has wilted add salt and stir. Continue to heat on medium for 10 minutes.
With Meat option: When the kale has wilted add the whole sausages, turn heat down to medium low and cover the dutch oven. Cook for 30 minutes. Stir in salt and cooked chicken breast. Cook for 15 minutes. Remove sausages, cut on the diagonal and add back to gumbo.
We encourage the use of local, seasonal, and organic ingredients and free range, hormone and antibiotic free meats.
You will taste the difference!