Serve this over white rice with corn bread on the side. If you use bone-in breasts, cook the chicken until tender, then remove the bones before serving. Or you can buy boneless breasts and cut each breast into thirds after sauteing.–Paula Deen
LC All In One Note
Paula Deen’s gumbo recipe has it all: chicken, sausage, roux, and crowd appeal. Go on. See if we’re wrong. (We’re not, by the way.)
- Quick Glance
- 1 H
- 2 H, 45 M
- Serves 8 to 10
- 3 large chicken breasts (about 2 pounds), halved and skinned
- Salt and freshly ground black pepper
- 1/4 cup vegetable oil
- 1 pound smoked sausage, cut into 1/4-inch slices
- 1/2 cup all-purpose flour
- 5 tablespoons butter or 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 scallions (white and green parts), sliced
- 1/4 cup chopped flat-leaf parsley leaves
- 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 butter or 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.
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