Paula Deen's Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3lg. Chicken Breasts halved & skinned
Salt & Pepper
1/4c. Vegetable Oil
1lb. smoked Sausage cut into 1/4 inch slices
1/2c. all purpose Flour
5T. Margarine
1lg. Onion, chopped
1 Green Bell Pepper, chopped
3 stalks Celery, chopped
8 cloves Garlic, minced
1/4 bunch flat leaf Parsley, stems and leaves, chopped
1/4 c. Worcestershire Sauce
5 Beef Bouillon cubes
1 14 oz. can stewed Tomatoes with juice
1/2lb. Shrimp, peeled
2c. fresh or frozen Okra, sliced
4 Green Onions, white and green parts, sliced
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Directions: |
Directions:Sprinkle the chicken with salt and pepper. Heat the oil in a heavy bottomed 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 T of the margarine and cook over medium heat, stirring constantly until brown. DO NOT LET BURN OR YOU WILL HAVE TO START OVER. Let the Roux cool.
Return the dutch oven to low heat and melt the remaining margarine. Add the onion, pepper, celery, garlic, flat leaf parsley and Worcestershire sauce. Cook, stirring frequently for 10 minutes. Add 4 cups of hot water, whisking constantly. Add the chicken and sausage and cover. Bring to a boil, then reduce heat and simmer fro 45 minutes. Add the bouillon cubes, tomatoes, shrimp and okra. Cover and simmer for 1 hour. Just before serving add the green onion. |
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Personal
Notes: |
Personal
Notes: I make this often in the winter time, and weekly during soccer and basketball season, as I could make in the day and warm up after practice at night. My family does not like bell pepper, so I always substitute Jalapeņo peppers for the bell. This is really delicious!
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