Gumbo!

I've never made a Gumbo before ~ and after making this Four Meat Jambalaya (see - this post), and hubby mentioning that he'd had some Gumbo before and that he liked it ~ I was on the search for one ... this is by Paula Deen, and you just can't go wrong with Paula :-) It also used some of the same ingredients that I already had on hand from the Jambalaya (chicken, shrimp, & smoked sausage.) I've never had authentic Cajun Cuisine, so I've got nothing to compare it to ... but it was really good! If you've got any Cajun recipes to share I'd love to hear from you, since my family and I have really enjoyed both the Jambalaya & Gumbo.

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Gumbo by Paula Deen

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3 large boneless skinless chicken breasts

salt & pepper

1/4 cup vegetable oil

1 lb smoked sausage cut into slices

1/2 cup all purpose flour

5 Tblsp margarine (I used butter)

1 large onion, chopped

8 garlic cloves, minced

1 green bell pepper, seeded & chopped

3 stalks celery, chopped

1/4 cup worcestershire sauce

1/4 bunch flat leaf parsley, chopped (I had regular in the house so that's what I used)

4 cups hot water

5 beef bouillon cubes (I only had chicken and veggie ones, so again, that is what I used)

1 (14oz) can stewed tomatoes, with juice

2 cups sliced frozen okra (I used whole)

4 green onions, white & green parts, sliced

1/2 lb peeled, deveined, cooked shrimp

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Season chicken with s&p (I did cut it into bite size pieces.) Heat the oil in a heavy bottomed large pan over med-high heat. Cook chicken until browned and remove from pan. Add the sausage and cook until browned and remove. Sprinkle flour over oil and add 2 Tblsp of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let roux cool.

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Return to low heat and melt in the remaining 3 Tbsp butter. Add the onion, garlic, green pepper, and celery - cook for 10 minutes. Add worcestershire sauce, s&p to taste and the parsley (I did not add the parsley, since certain members of my family would have been picking it out all through dinner - I just garnished the tops for who wanted it!) Cook stirring frequently for 10 minutes. Add hot water and bouillon, whisking constantly. Add the chicken & sausage. Bring to boil and reduce heat, cover and simmer for 45 minutes. Add tomatoes & okra and continue to cover and simmer for 1 hour. Just before serving add the shrimp & green onions ... again I just garnished with green onion for the same reason as the parsley :-)

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Served over long grain rice with Tabasco!

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I think that this would freeze really well too.

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This recipe is linked to Tasty Tuesday at Balancing Beauty and Bedlam.