| | Directions | | 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. 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, shrimp and chopped parsley. |
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| Ingredients | | - |  | 3 boneless skinless chicken breast halves (large) |
| - | | Salt and pepper |
| - | | 1/4 cup vegetable oil |
| - | | 1 pound smoked sausage, cut into 1/4 inch slices |
| - | | 1/2 cup all-purpose flour |
| - | | 5 tablespoons margarine |
| - | | 1 onion, chopped (large) |
| - | | 8 cloves garlic 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 can stewed tomatoes with juice (14 ounce can) |
| - | | 2 cups frozen sliced okra |
| - | | 4 green onions, sliced, white and green parts |
| - | | 1/2 pound small shrimp, peeled, deveined and cooked |
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