3 skinned, deboned and large chicken breast halves
1 lb. Sylvia’s® Beef Smoked Sausage cut crosswise into ¼" bits
¼ cup America’s Choice® vegetable oil
½ cup America’s Choice® All-purpose flour
5 tbsp. America’s Choice® Margarine
3 shucks celery
1 large onion
1 green, deseeded and cubed capsicum
8 finely chopped garlic cloves
¼ cup Worcestershire sauce
¼ of a bunch of parsley, both leaves and stems
5 beef bouillon cubes
4 cups of hot water
Salt and pepper, to taste
1 can stewed tomatoes with juice
2 cups of sliced Okra
4 chopped Scallions
½ lb. small, shelled, deveined and cooked Geisha® Shrimp
Directions
First, you must prepare the chicken and sausage. Begin by marinating the chicken breasts with salt and pepper. Next, put the vegetable oil to heat on a medium flame in a Dutch oven. Fry the chicken until it becomes brownish on both sides. Once brownish, remove the chicken from the pan and set aside.
Then, in the same pan that the chicken was in, put the smoked sausages to fry and wait until they are brown as well. Once browned, remove and set aside. Next, mix the all-purpose flour in the same pan with the vegetable oil with 2 tablespoons of the margarine and lower the flame to medium heat. Sauté continually for about 10 minutes and then turn off the stove, transfer this mixture, called 'roux,' to another bowl and let it to cool. Now use the same Dutch oven to melt the rest of the margarine and sauté the celery, onion, capsicum and minced garlic for 10-12 minutes. After, pour in the Worcestershire sauce, the parsley and season with some salt and pepper. Cook for 10 more minutes, stirring occasionally.
Next, add the bouillon dices and pour in the warm water. Add the sautéed chicken and smoked sausage to the mixture, stir once to mix and then wait for a steady boil. When the concoction begins to boil, place the lid on it, lower the flame and let the mixture simmer for at least 45 minutes. At this point, put in the tomatoes and the okra. Cover and simmer again for another 60 minutes. Finally, add the scallions, the left-over parsley and the cooked shrimp. Serve with sliced French bread, crackers, sweet potatoes and enjoy!
