recipes

Sunday, April 17, 2016

SAUSAGE CHICKEN AND SHRIMP GUMBO

2 large boneless skinless chicken breast halves
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
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
2 TB OF PARSLEY FLAKES
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
1/2 pound small shrimp, peeled, deveined and cooked

1 tablespoon of thyme


Directions
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven or big pot 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. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausageand thyme. 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 and cook til pink- do not over cook. and add parsley and stir.

the shrimp will cook from the heat- you do not want to overcook the shrimp
SERVE OVER WHITE RICE!!!!!!

2 comments:

  1. I love your blog. These meal are similar to mines when i cooked for my family, or having a cooking out. I'm looking at your fried rice w/apricot chicken.Have you made/try cornflake chicken? My kids loves that. take care and God bless.

    ReplyDelete
  2. thanks so much! really nice to hear

    ReplyDelete