I love gumbo and this version captures all those yummy southern flavors. This would be a perfect dish to serve for a dinner party or on a cold winter night. This is a pretty time consuming recipe, it took about 3 hours, so make sure to plan ahead when serving this dish. I like gumbo served on its own, but you could always serve it over rice, which is the most popular way to serve this dish. This makes about 6 quarts of gumbo, so please use a large enough dutch oven!
Gumbo
3 large boneless skinless chicken breasts
Gumbo
3 large boneless skinless chicken breasts
Salt and pepper
1/4 cup vegetable oil
1 pound spicy Italian sausage
1/2 cup flour
6 tablespoons butter
1 large onion, chopped
6 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 beef stock
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
1 pound shrimp, peeled and deveined
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, the roux will become quite thick, add more butter if necessary. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add beef stock, 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 shrimp, cook until shrimp just turn pink and are cooked through, garnish with chopped parsley.
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, the roux will become quite thick, add more butter if necessary. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add beef stock, 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 shrimp, cook until shrimp just turn pink and are cooked through, garnish with chopped parsley.
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