Wild Rice Gumbo

Course Soup
Servings 8


  • 1/2 cup flour
  • 2 slices bacon, chopped
  • 1 lb beef polska, kielbasa, cut into bite sized chunks
  • 1 medium onion, chopped
  • 2 celery ribs, sliced
  • 2 bell peppers (assorted colors), chopped
  • 4 scallions, sliced
  • 3 cloves garlic, minced
  • 2 cans (14 oz each) chicken broth
  • 1 can (14 oz) beef broth
  • 1 can (28 oz) diced tomatoes
  • 1/4 cup chopped fresh parsley
  • 1 tbsp cajun seasoning
  • 2 bay leaves
  • 4 cups cooked wild rice
  • 1 lb small raw shrimp, peeled (approx. 50)
  • 1 tbsp file powder (optional)
  • salt and pepper to taste
  • 1-2 tsp hot pepper sauce (optional)


  • Preheat large skillet over medium heat 2 minutes. Add flour; stir constantly until dark beige (approximately 5 minutes - don't scorch). Immediately transfer to plate. In a large saucepan, cook bacon until starting to crisp; add kielbasa, onion, celery, peppers, scallions and garlic. Cover; cook 5 minutes. Uncover. Cook, stirring occasionally until vegetables are lightly browned; stir in flour. Gradually stir in broth; add tomatoes, parsley, Cajun seasoning and bay leaves. Partially cover; simmer 40 minutes. Add wild rice, shrimp and file powder; simmer 10 minutes. Season with salt, pepper and hot pepper sauce. Remove bay leaves before serving.
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