Ingredients
- 3 large boneless skinless chicken breast halves
- Salt and pepper
- 1/4 cup vegetable oil
- 1 pound smoked sausage, cut into 1/4-inch slices
- 1/2 cup all-purpose flour
- 5 tablespoons margarine
- 1 large onion, chopped
- 8 cloves garlic minced
- 1 green bell pepper, seeded and chopped
- 3 stalks celery chopped
- 1/4 cup Worcestershire sauce
- 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
- 4 cups hot water
- 5 beef bouillon cubes
- 1 (14-ounce can) stewed tomatoes with juice
- 2 cups frozen sliced okra
- 4 green onions, sliced, white and green parts
- 1/2 pound small shrimp, peeled, deveined and cooked
Directions
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.
SERVES 8; Calories: 330; Total Fat 17 grams; Saturated Fat: 3 grams; Protein: 27 grams; Total carbohydrates: 18 grams; Sugar: 6 grams Fiber 3 grams; Cholesterol: 89 milligrams; Sodium: 1,486 milligrams
4 Videos | Photo: Gumbo Recipe


















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By dsullivan5163
WAUKEGAN, IL
on May 13, 2012
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perfect very tasty love it made it 2day 4 mothers day great idea thanx paula
By mshellay
atlanta, ga
on May 13, 2012
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This recipe is excellent. I followed it exactly and it came out wonderful. I agree with other posters that you can leave the chicken a bit pink. It's gets plenty of cook time so it will be fine. This is my first time making gumbo so I was a little nervouse. It really helped to watch the short video on it.
By LyricalLady10
Tallahassee, FL
on May 07, 2012
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One of my FAVORITES! I've made this dish a couple of times and it fills my family and friends up every time! I've found that rinsing and adding a little lemon juice to the shrimp (Preferably large shrimp and letting it sit while you cook the rest of the gumbo makes them more firm and juicy. Also don't cook your chicken too long on the skillet. It's okay to have a little pink in the middle when you first cook them. That way when the chicken cooks with the rest of the ingredients it doesn't become dry. I also served over rice and it just adds more fullness to the gumbo so it isn't too soupy.
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