Chicken and Sausage Gumbo

Ingredients

• 3 larage boneless chicken breast halves
• salt and pepper
• 1/4 cup(s) vegetable oil
• 1 pound(s) smoked sausage cut into 1/4 inch slices
• 1/2 cup(s) all-purpose flour
• 5 tablespoon(s) margarine
• 1 large onion chopped
• 8 clove(s) garlic mincee
• 1 green bell pepper seeded & chopped
• 3 stalk(s) celery chopped
• 1/4 cup(s) worchestershire sauce
• 1/4 bunch(es) flat leaf parsley, stems & leaves coarsely chopped
• 4 cup(s) hot water
• 5 beef bouillon cubes
• 14 ounce(s) stewed tomatoes with juice
• 2 cup(s) frozen sliced okra
• 4 green onions, white & green parts sliced
• 1/2 pound(s) small shrimp peeled & cooked

Preparation

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. 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.


2. 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.