Chicken and Sausage Gumbo

Hey y'all! It's Paula Deen's gumbo. I've always been scared to make gumbo b/c of one word, roux. This one is very easy!! And OH MY... is it good!!!! Being my first time to make gumbo, it seriously tasted like I was in New Orleans. My dad could not quit talking about how good the roux was. It had a great flavour that would be difficult to mess up. It is time consuming but only b/c it has to cool then cook more; however, I did not use shrimp. Paula said, "most Southern cooks have a gumbo recipe they swear by. This is one I count on"..... Paula is right! This will be my go to now!

Ingredients:

4   green onions, sliced, white and green parts
Chopped fresh parsley
2 cup frozen sliced okra
1   14 ounce can stewed tomatoes with juice
1/2 lb small shrimp peeled, deveined and cooked
5   beef bouillon cubes
1/4   bunch flat leaf parsley, stems and leaves
3   stalks celery chopped
8   cloves garlic minced
1/4 cup Worcestershire sauce
1   green bell pepper, seeded and chopped
1   large onion, chopped
5 tablespoon margarine
1/2 cup all-purpose flour
1/4 cup vegetable oil
1 lb smoked sausage, cut into 1/4 inch slices
Salt and pepper
3   large boneless chicken breast halves
4 cup hot water

Directions

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; cut up/shred. 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.
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 chopped parsley. Serve with rice and french bread.


Recipe courtesy of Paula Deen
Servings: 8-10 servings
Prep Time: 15 min
Cook Time: 2 hours 25 min