Southern Gumbo
By Paula Deen
JUMP TO RECIPE
Difficulty: Medium
Ingredients
- 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
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.
