Paula Deen's recipe

Yield: 10 servings
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  • 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


  1. 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.

  2. 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
January 2012

This recipe is a personal recipe added by GeorgiaRaby and has not been tested or endorsed by MyRecipes.

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