4 Videos | Photo: Gumbo Recipe
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
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By trixietrix
on January 30, 2012
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Double O, Double M, Double G!! I don't know if I'm more impressed with the recipe or the fact that it turned out so great under my hands! I just finished making it (11:30PM because I started late on it (long story. Because it was my first time doing it, it probably took longer than expected. (3:30hours There was a lot of chopping to do, which I recommend doing before you start cooking. I used a skillet for the first portion of the meal, then a 5Qt pot once I added the water/beef bouillon, etc. It worked fine. I subbed the okra for corn, and used andouille sausage, used salt, pepper to taste and creole seasoning. I cooked the shrimp separately (added just a pinch of red pepper flakes and added small bay scallops. I can't believe how great it turned out! Really really delicious! Thanks Ms. Deen!
By sandraelaine1975
houston tx
on January 19, 2012
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This recipe was so delicious and believe it or not pretty easy! Next time I need to double the recipe because I made this last night and there are NO LEFTOVERS!!!!!
By D-LO
Brooklyn, NY
on January 18, 2012
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Fantastic flavor! I substituted andouille sausage, added one green chile & a few dashes of cajun seasoning for some heat because I like things spicy. Served over rice. Will definitely make this again, it would be great for a gathering.
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