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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 3 - large boneless, skinless chicken breast halves
  • - salt and pepper
  • 1/4 cups - vegetable oil
  • 1 pounds - smoked sausage, cut into 1/4-inch slices
  • 1/2 cups - 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 cups - Worcestershire sauce
  • 1/4 bunches - flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
  • 4 cups - hot water
  • 5 - beef bouillon cubes
  • 1 cans - 14 oz. stewed tomatoes with juice
  • 2 cups - frozen sliced okra
  • 4 - green onions, sliced, white and green parts
  • 1/2 pounds - small shrimp, peeled, deveined and cooked
  • Directions:

    1. 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.

    2. 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.

    3. 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 of chopped parsley. Add the chicken and sausage.

    4. Bring to a boil, then reduce the heat and cover; simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour.

    5. Just before serving, add green onions, shrimp, and chopped parsley leaves.

    Brief Description

    Chicken, sausage and shrimp gumbo.

    Main Ingredient:

    chicken

    Category:  Soups

    Cuisine:  Creole

    Prep Time: 25 min
    Cook Time: 2 hour(s) 30 min

    Source

    Food Network by Paula Deen

    Posted By:

    mssavy

    Posted On:

    December 18, 2015

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