Gumbo

• 3 large boneless chicken breast halves
• Salt and pepper
• 1/4  cup  vegetable oil
• 1  lb  smoked sausage, cut into 1/4 inch slices
• 1/2  cup  all-purpose flour
• 5  tablespoon  margarine
• 1 large onion, chopped
• 1 green bell pepper, seeded and chopped
• 3 stalks celery chopped
• 8 cloves garlic minced
• 1/4  cup  Worcestershire sauce
• 1/4 bunch flat leaf parsley, stems and leaves
• 5 beef bouillon cubes
• 1 14 ounce can stewed tomatoes with juice
• 1/2  lb  small shrimp peeled, deveined and cooked
• 2  cup  frozen sliced okra
• 4 green onions, sliced, white and green parts
• Chopped fresh parsley
• 4  cup  hot water

Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.

Yield: 8-10 servings
Prep time: 15 minutes
Cook time: 2 hours 25 minutes
Ease of preparation: moderate

PD & Friends, pg. 67

Recipe courtesy of Paula Deen