New Orleans' Seafood Gumbo

From Paula Deen

Servings: 8-10 servings
Prep Time: 15 min
Cook Time: 2 hours 25 min
Difficulty: Moderate

Ingredients: 

4   green onions, sliced, white and green parts 
Chopped fresh parsley 
2 cup frozen sliced okra
1   14 ounce can stewed tomatoes with juice 
1/2 lb small shrimp peeled, deveined and cooked 
5   beef bouillon cubes 
1/4   bunch flat leaf parsley, stems and leaves 
3   stalks celery chopped 
8   cloves garlic minced 
1/4 cup Worcestershire sauce 
1   green bell pepper, seeded and chopped 
1   large onion, chopped 
5 tablespoon margarine 
1/2 cup all-purpose flour 
1/4 cup vegetable oil 
1 lb smoked sausage, cut into 1/4 inch slices
Salt and pepper 
3   large boneless chicken breast halves 
4 cup hot water

Directions:

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. 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 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 green onions, shrimp and chopped parsley.