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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.

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