Gumbo w/ Chicken, Shrimp and Sausage

gumbo
1 pound boneless skinless chicken breast, cut into ½-inch chunks

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 butter

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 or pot 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 butter 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 butter. 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.

Slightly modified from Paul Dean’s original recipe at www.foodnewtork.com

Read more at: http://www.foodnetwork.com/recipes/paula-deen/gumbo-recipe.html?oc=linkback

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