Whether you call it Mac and Gumbo or Gumbo and cheese, we called it deliciousness. I created this recipe for a contest featuring Barilla pasta. The contest was to create a southern dish. What’s more southern than Gumbo and Macaroni and Cheese?
I first made Mac and Gumbo on prom night in our town. We had a few teens over getting ready so I figured this would be a perfect snack.
Mac n Gumbo Recipe:
Ingredients:
1 tablespoon butter
1 tablespoon bacon grease
2 tablespoons flour
1 cup celery, diced
1 cup bell pepper, diced
1 cup onion, diced
1/2 teaspoon salt
1/2 pound Andioulle Sausage
1 chicken breast, cut into bite sized pieces
1 cup diced tomato, skin removed
1/2 carton of beef stock
2 bay leaves
1/2 teaspoon basil
1/2 teaspoon Thyme
1/2 teaspoon Oregano
1/4 teaspoon cayenne pepper
3/4 cup frozen sliced okra
4 ounces claw meat
1/2 shrimp, peeled and deveined
1 pound Barilla Campanella cooked according to directions
8 ounces cream cheese, softened
1 cup milk
1 pound shredded cheddar cheese
1/2 teaspoon salt and pepper
Directions:
In a pot melt butter and bacon grease together on low heat. Stir in flour, continue cooking on low for about 30 minutes, stirring often.
Stir in celery, onion, bell pepper and 1/2 teaspoon salt. Raise heat to medium. Cook until soft. Next stir in the sausage and chicken. Raise heat to medium high. Brown chicken slightly.
Add tomato, stock, bay leaves, basil, thyme, oregano, cayenne pepper, and okra. Stir and bring to a simmer. Reduce heat to low, cover and cook for at least an hour (up to 4 hours) stir gently occasionally.
Add shrimp and claw meat. Replace lid. Cook for about 20 minutes.
In a medium sized pot, add milk and cream cheese. Heat on medium low stirring constantly. Add cheese and stir until melted. Stir in cooked pasta, 1/2 teaspoon each of salt and pepper.
To serve: add a scoop of cheesy pasta to a bowl and a large ladle of gumbo. Enjoy!
