Description
This is a great recipe for Gumbo. You can make it with or without the Okra.
Ingredients
- 3 large skinless, boneless chicken breast halves
- 1 pinch salt and pepper to taste
- ¼ cup vegetable oil
- 1 (16 ounce) package smoked sausage, cut into 1/4 inch slices
- 2 tablespoons margarine
- ½ cup all-purpose flour
- 3 tablespoons margarine
- 1 large onion, chopped
- 8 cloves garlic, minced
- 1 green bell pepper, chopped
- 3 stalks celery, chopped
- ¼ cup Worcestershire sauce
- ¼ cup chopped fresh parsley
- 4 cups hot water
- 5 cubes beef bouillon cubes
- 1 (14.5 ounce) can stewed tomatoes
- 2 cups frozen sliced okra
- 4 each green onions, chopped
- ½ pound cooked small shrimp
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken with salt and pepper. Heat oil in a heavy bottomed Dutch oven over medium-high heat. Cook chicken and sausage separately in hot oil until well browned on both sides. Reserve browned chicken and sausages.
- Turn the heat to low. Make the roux by melting 2 tablespoons of margarine into the oil in the pot. Sprinkle the flour over the oil and margarine and cook
- stirring constantly
- until roux turns a nutty brown
- about 10 minutes.
- Melt the remaining 3 tablespoons margarine into the roux. Stir in the onion
- garlic
- green pepper
- and celery; cook for 10 minutes. Add the Worcestershire sauce
- 1/4 cup chopped parsley
- and salt and pepper to taste. Cook
- stirring often
- for an additional 10 minutes.
- Pour the hot water into the pot and add the boullion cubes
- chicken
- and sausage. Bring to a boil
- reduce heat
- and simmer for 45 minutes before stirring in the tomatoes and okra. Cover pot and simmer for 1 hour. Stir in green onions and shrimp and top with 2 tablespoons chopped parsley before serving.
Prep Time: 10 mins
Cook Time: 2 hrs 35 mins
Total Time: 2 hrs 45 mins
Servings: 8