Southern Gumbo Recipe
- 3 large skinless, boneless chicken breast halves
- 1 pinch salt and pepper to taste (optional)
- 1/4 cup vegetable oil
- 1 (16 ounce) package smoked sausage, cut into 1/4 inch slices
- 2 tablespoons margarine
- 1/2 cup all-purpose flour
- 3 tablespoons margarine
- 1 large onion, chopped
- 8 cloves garlic, minced
- 1 green bell pepper, chopped
- 3 stalks celery, chopped
- 1/4 cup Worcestershire sauce
- 1/4 cup chopped fresh parsley
- 4 cups hot water
- 5 cubes beef bouillon cubes
- 1 (14.5 ounce) can stewed tomatoes
- 2 cups frozen sliced okra
- 4 green onions, chopped
- 1/2 pound cooked small shrimp
- 2 tablespoons chopped fresh parsley
- Season the chicken with salt and pepper. Heat oil in a heavy bottomed Dutch oven over medium-high heat. Cook chicken and sausage separately in hot oil until well browned on both sides. Reserve browned chicken and sausages.
- Turn the heat to low. Make the roux by melting 2 tablespoons of margarine into the oil in the pot. Sprinkle the flour over the oil and margarine and cook, stirring constantly, until roux turns a nutty brown, about 10 minutes.
- Melt the remaining 3 tablespoons margarine into the roux. Stir in the onion, garlic, green pepper, and celery; cook for 10 minutes. Add the Worcestershire sauce, 1/4 cup chopped parsley, and salt and pepper to taste. Cook, stirring often, for an additional 10 minutes.
- Pour the hot water into the pot and add the boullion cubes, chicken, and sausage. Bring to a boil, reduce heat, and simmer for 45 minutes before stirring in the tomatoes and okra. Cover pot and simmer for 1 hour. Stir in green onions and shrimp and top with 2 tablespoons chopped parsley before serving.
