GUMBO

GUMBO
From the Paula Dean cookbook


3 large chicken breast, about 3 lbs.
halved and skinned
Salt and pepper
¼ cup vegetable oil
1 lb. smoked sausage, cut into ¼-inch slices
½ cup all-purpose flour
5 tbsp margarine
1 large onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
8 cloves garlic, minced
¼ bunch flat-leaf parsley, stems and leaves
¼ cup Worcestershire sauce
5 beef bouillon cubes
1 (14-oz.) can stewed tomatoes, with juice
½ lb. small shrimp, peeled
2 cups fresh or frozen sliced okra
4 green onions, sliced, white and green parts
¼ cup chopped fresh parsley

1. Sprinkle the chicken with salt and pepper. Heat the oil in a heavy-bottom Dutch oven. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned; remove. Sprinkle the flour over the oil; add 2 tbsp of the margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Do not let the roux burn or you will have to start over. Let the roux cool.

2. Return the Dutch oven to low heat and melt the remaining 3 tbsp. Margarine. Add the onion and sauté’ for 10 minutes. Add the green pepper, celery, garlic, flat-leaf parsley, and Worcestershire sauce. Cook, stirring frequently, for 10 minutes. Add 4 cups hot water, whisking constantly. Add the chicken and sausage and cover. Bring to a boil, then reduce the heat and simmer for 45 minutes. Add the bouillon cubes, tomato, shrimp, and okra. Cover and simmer for 1 hour. Just before serving, add the green onions and chopped parsley


Yield: 8-10 servings.