An interesting recipe with chicken.
Yield: 8 to 10 servings
3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup of vegetable oil
0.5 kg of smoked sausage, cut into 0.5 cm slices
1/2 cup of all-purpose flour
5 tablespoons of margarine
1 large onion, chopped
8 cloves of garlic, minced
1 green bell pepper, seeded and chopped
3 stalks of celery chopped
1/4 cup of Worcestershire sauce
1/4 bunch of flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups of hot water
5 beef bouillon cubes
0.5 kg stewed tomatoes with juice
2 cups of frozen sliced okra
4 green onions, sliced, white and green parts
0.250 kg of small shrimp, peeled, deveined and cooked
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.