Featured Pinch Tips Video
small, cooked shrimp
boneless skinless chicken breasts
green bell pepper, chopped
stewed tomatoes, do not drain
In a Dutch oven, heat the oil on medium high.
Add the chicken and cook stirring often until chicken is browned. Remove from pan and set aside.
Add the sausage to the pan and cook until browned. Remove and set aside.
Add 2 T butter to the pan and melt stirring to mix with the oil.
Sprinkle the flour over the mixture stirring constantly until browned. About 10 minutes. Remove from heat and let the roux cool.
Reduce the heat to low. Return the Dutch oven to the heat.
Add 3 T butter and melt.
Add the onion, garlic, bell pepper and celery. Cook stirring often for 10 minutes.
Add the parsley, worcestershire sauce, salt & pepper to taste and cook, stirring frequently for 10 minutes.
Add the chicken broth and whisk to mix.
Add the chicken and sausage and bring to a boil
Reduce heat, cover and simmer for 45 minutes.
Add the tomatoes, tomato sauce and okra. Cover and simmer for 1 hour.
Add the shrimp and cook for 10 more minutes or until shrimp is hot.
Garnish with chopped green onion if desired.