Thursday, October 13, 2011


It is Thursday night and Jud made this for dinner tonight. I bought some ciabatta bread and toasted it in the oven.  That was dinner and it was oh-so-good. Pictures never show how good something is.  Before leaving for Oregon this Summer, I had some left-over celery, bell pepper, garlic, and onion.  I sweated it out before leaving and froze it.  Jud got to use it in his gumbo. He said it really was nice not having to chop everything. I'll have to remember to do that again.  Recipe from Paula Deen of Foodnetwork

Printable Version:

3 large boneless skinless chicken breast halves
salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4" slices
1/2 cup all-purpose flour
5 tablespoons margarine or 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 Jud used beef stock
5 beeef bouillon cubes not needed if you use beef stock
1 (14 oz. 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
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 or butter and cook over medium heat, stirring constantly, until lightly brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onions, garlic, green pepper, and celery. 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 (or 4 cups beef broth)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.

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