Gumbo

This is a Food Network recipe from Paula Deen. A delicious, full flavored gumbo that doesn’t take all day to make. I’ve altered it by substituting large raw shrimp, shelled and deveined, rather than small cooked ones.  I kept the tail on a few of the shrimp to top the bowl to make a prettier presentation. I also added 1 tablespoon of store bought gumbo seasoning with the onion, celery, green pepper sauté. When ready to serve, add 1/4 cup of cooked rice into the side of the bowl and garnish with some chopped parsley.

I’ll definitely make this again! It was enough to serve 4 people and also freeze 2 pints for some night when I’m running late from work.

Cheers!

Ingredients:

• 3 large boneless skinless chicken breast halves
• 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 large onion, chopped
• 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 (14-ounce can) stewed tomatoes with juice
• 2 cups frozen sliced okra
• 4 green onions, sliced, white and green parts
• 1/2 pound small shrimp, peeled, deveined and cooked

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.