|
|
|
3 large boneless, skinless chicken breasts salt and pepper 1/4 c. vegetable oil and 3 Tbsp. margarine 1 lb. andouille sausage, cut into 1/4 pieces 1/2 c. all-purpose flour 5 Tbsp. margarine 1 large onion, chopped 8 cloves garlic, minced 1/4 c. Worcestershire 1 green bell pepper, seeded and chopped 3 stalks celery, chopped 1/4 bunch parsley, chopped 4 c. hot water 5 beef bouillon cubes 1 (14 oz.) can diced tomatoes with juice 2 c. frozen okra 4 green onions, diced 1/2 lb. small shrimp Heat oil in Dutch oven on medium heat. Whisk in flour; continue whisking until color of chocolate milk (do not burn). Let cool. Return oven to low heat and melt margarine. Add onion, garlic, pepper and celery; cook for 10 minutes. Add 4 cups hot water and bouillon cubes, stirring constantly. Add shredded chicken and sausage; bring to boil. Reduce and simmer for 45 minutes. Add tomatoes and okra. Simmer 1 hour. Before serving, add green onions, shrimp and parsley. Serve over rice or in a bowl with a good crusty bread for dipping. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |