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Difficulty: Medium


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


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.

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