Paula Deen Gumbo MMMMM

OK so this recipe I didn't really alter at all (except the dutch oven: just a large pot on the stove worked fine) (which is really strange for me, I usually have to tweak something for lack of ingredients), the older kids LOVED it, but couldn't eat very much because it's so filling, and I think it was a little much for the little ones. Make sure you have time to make it, it's not a lot of effort, but you do need to be in the house for at least 3 hours (you can be doing other things, but you'll need to be present...) It tastes just as good the next day as the first, serve over rice and enjoy!


Total Time:
2 hr 40 min
Prep:
15 min
Cook:
2 hr 25 min
Yield:8 to 10 servings
Level:Intermediate
NUTRITION INFO 
HEALTHY
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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.