INGREDIENTS

3 large boneless skinless chicken breast halves
Salt and pepper
1/4 Cup Chipotle Olive Oil
1 lb smoked sausage, cut into 1/4-inch slices
1/2 Cup all-purpose flour
5 Tbsp butter
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1 Tbsp File Powder
1/8 Cup Worcestershire Powder
1/2 Tbsp Dried Parsley Leaf
4 Cups Beef Stock
1 (14 oz can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 lb small shrimp, peeled, deveined and cooked

STEPS

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 butter 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 Powder, file powder, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot beef stock, 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.

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