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 betsyk2001
on April 04, 2013
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This was the first time I made gumbo & it was a huge hit. The only thing I did different is I sautéed veggies in a different pan ...added stock to roux then after thickened, added meat & cooked veggies into thickened stock. I will make this again!!!
By FOODLOVA 1O1
GREENVILLE,SC
on March 22, 2013
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Amazing! I just made it and it was great. I would recommend dicing he tomatoes before adding them.
By bobbyjlang
on March 16, 2013
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Just had my first bowl after finishing this recipe! OMG! One of the best bowls of Gumbo I've had! I tweaked it bit by using andoule sausage (hey! it's Gumbo! I also added a large jalapeno and a large red pepper (I like the heat. I also used unsalted butter instead of margarine (life is short :-! Turned out great!
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