1/4 cup olive oil
Salt and pepper
3 large boneless skinless chicken breast halves
1 pound smoked sausage or kielbasa , sliced thin
5 Tbsp butter
1/2 cup flour
1 large onion, chopped
8 cloves garlic, minced
3 stalks celery, chopped
1 sweet green bell pepper, chopped
1/4 cup Worcestershire sauce
Salt and pepper to taste
Sweet Paprika and Cayenne pepper to taste
1 handful flat leaf parsley, chopped
4 cups beef stock
2 cups stewed tomatoes with juice
2 cups sliced okra
4 green onions, sliced
1/2 pound small shrimp, peeled, deveined and cooked
a few flat leaf parsley, chopped for garnish
Over medium high temperature heat oil in large heavy cooking kettle. Spice up chicken; brown on both sides and set aside to cool; cut into chunks.
Slightly brown sausage; set aside.
Reduce heat to medium; To make roux add 2 Tbsp butter to hot oil; stir in flour until brown, stirring constantly for about 8 to 10 minutes or so. Remove from heat; let roux cool.
Return Cooking kettle to stove; over low heat; melt 3 Tbsp butter, stirring constantly; add onion, garlic, celery and green pepper; stir into roux; cook about 10 minutes or so.
Add Worcestershire sauce, salt, pepper, sweet paprika, cayenne pepper, and some parsley. Stirring frequently, cook for about 10 minutes.
Add beef stock, stirring constantly until well blended.
Over medium heat add cubed chicken and sliced sausage to kettle. Bring to a boil, then reduce heat, cover, and simmer for about an hour.
Add tomatoes and okra. Cover and simmer about an hour.
Just before serving add green onions and cooked shrimp; simmer about 10 minutes. Garnish with chopped parsley. Serve over cooked rice if desired. Enjoy!
Granny's Favorites Cookbooks