Kevin Young and Jim Brown, Scoutmaster and assistant Scoutmaster of Troop 44, Heyburn, Idaho
1 pound boneless chicken breast, cubed
1 pound mild Italian sausage, chunked
1 pound mixed seafood (shrimp, crab, crawfish)
1/3 cup oil
1 large onion, sliced and chopped
1/2 cup celery, chopped
2 small red or green peppers, quartered and sliced
2 medium tomatoes, coarsely chopped
1 14-oz. can chicken broth
3 cups okra, sliced
2 cups mushrooms, sliced
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon gumbo filé (powdered sassafras leaves)
1 tablespoon Worcestershire sauce
1/2 cup orange juice
2 to 3 cups long-grained white rice
* Option: Replace cayenne with crushed and dried hot red peppers.
Cook in a deep, 14-inch Dutch oven. Heat chicken and Italian sausage until cooked through, but not browned. In a separate pot, steam seafood mixture until done (shrimp will turn pink).
In the Dutch-oven lid or another pan, sauté onions, celery, and red or green peppers until tender. Add the sautéed mixture, along with the tomatoes, broth, okra, and mushrooms to the chicken and sausage. Mix thoroughly.
Add dry peppers, gumbo filé, and rice. Mix thoroughly.
Cover and bring to a boil, then reduce heat to a simmer. Add Worcestershire sauce and orange juice. Add water as necessary to cook rice. Add steamed seafood mixture. Simmer for another 10 minutes.
Serves 8 to 10.
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