Most Southern cooks have a gumbo recipe they swear by. This is one I count on.
Servings: 8-10 servings
Prep Time: 15 min
Cook Time: 2 hours 25 min
4 green onions, sliced, white and green parts
Chopped fresh parsley
2 cup frozen sliced okra
1 14 ounce can stewed tomatoes with juice
1/2 lb small shrimp peeled, deveined and cooked
5 beef bouillon cubes
1/4 bunch flat leaf parsley, stems and leaves
3 stalks celery chopped
8 cloves garlic minced
1/4 cup Worcestershire sauce
1 green bell pepper, seeded and chopped
1 large onion, chopped
5 tablespoon margarine
1/2 cup all-purpose flour
1/4 cup vegetable oil
1 lb smoked sausage, cut into 1/4 inch slices
Salt and pepper
3 large boneless chicken breast halves
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.
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