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Community Recipe
from [GeorgiaRaby]


Paula Deen's recipe

  • Yield: 10 servings
  • Prep time:15 Minutes
  • Cook time:2 Hours, 25 Minutes


  • 3 large boneless, skinless chicken breasts 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
  • 1 green bell pepper, seeded and chopped
  • 3 stalk(s) celery, chopped
  • 1/4 cup(s) Worcestershire sauce
  • 1/4 bunch(es) flat-leaf parsley, stems and leaves, coarsley chopped
  • 4 cup(s) hot water
  • 5 beef bouillon cubes
  • 2 cup(s) frozen sliced okra
  • 14 ounce(s) stewed tomatoes with juice
  • 4 green onions, sliced, white and green parts
  • 1/2 pound(s) 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 checken 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 head, stirring constantly, until brown, about 10 minutes. Let the roux cool.

Return the Dutch oven to low heat and melt the remaining 3 tablespoons of 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 hop 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

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