Categories: Chicken, Main Dish, Paula Deen, Shrimp, Stew
Ingredients
- 3 large boneless skinless chicken breast halves
- salt and pepper
- 1/4 cup vegetable oil
- 1 lb smoked sausage, cut into 1/4-inch slices
- 1/2 cup all-purpose flour
- 5 tablespoons margarine
- 1 large onion, chopped
- 8 garlic cloves, 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
- 5 beef bouillon cubes
- 1 (14 ounce) can stewed tomatoes, with juice
- 2 cups sliced frozen okra
- 4 green onions, sliced, white and green parts
- 1/2 lb small shrimp, peeled, deveined and cooked
Directions
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Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat.
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Cook the chicken until browned on both sides and remove.
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Add the sausage and cook until browned, then remove.
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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. 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.
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Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley.
- Cook, while stirring frequently, for 10 minutes.
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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.
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Add tomatoes and okra. Cover and simmer for 1 hour. J
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ust before serving add the green onions, shrimp and chopped parsley.