Gumbo

by Paula Deen
from Paula Deen and Friends: Living It Up, Southern Style
(Simon & Schuster, 2005)
Serves 8 to 10

This has a delicious flavor. If you use bone-in breasts, cook the chicken until it falls apart, then remove the bones before serving. Or you can buy boneless breasts and cut each breast into thirds after sauteing. Serve this over white rice with corn bread on the side.—Paula Deen

convert Ingredients
3 large chicken breasts (about 2 pounds), halved and skinned
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
1 green bell pepper, chopped
3 stalks celery, chopped
8 cloves garlic, minced
1/4 bunch flat-leaf parsley, stems and leaves
1/4 cup Worcestershire sauce
5 beef bouillon cubes
One 14-ounce can stewed tomatoes, with juice
1/2 pound small shrimp, peeled
2 cups fresh or frozen sliced okra
4 green onions, sliced, white and green parts
1/4 cup chopped fresh parsley

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Method
1. 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 tablespoons 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 tablespoons margarine. Add the onion and saute 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.

3. Add the chicken and sausage and cover. Bring to a boil, then reduce the heat and simmer for 45 minutes. Add the bouillon cubes, tomatoes, shrimp, and okra. Cover and simmer for 1 hour. Just before serving, add the green onions and chopped parsley.

Recipe © 2005 by Paula Deen. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.