Gumbo

Every time I watch 'Princess and the Frog' with my daughter, I start to crave gumbo. On a recent trip to Disneyland, we enjoyed it several times for lunch and I decided to finally make it myself when we got home. I adapted a recipe from Paula Deen to make this version. Brimming with layer upon layer of flavors and with just the right amount of kick, my family loved eating it spooned over hot rice! Authentic or not, I think this gumbo would make any Southern princess happy!

Gumbo
Serves 6

2 large boneless skinless chicken breast halves, cut into 1/2 inch pieces 

Salt and pepper

1/4 cup vegetable oil

1 pound smoked sausage, cut into 1/4-inch slices (or hot links if you want it more spicy)

1/2 cup all-purpose flour

5 tablespoons butter, divided

1/2 cup flour

1 large onion, chopped finely

8 cloves garlic, minced

1 green bell pepper, seeded and chopped

3 stalks celery, chopped

1/4 cup Worcestershire sauce

1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus a few more chopped leaves for garnish

4-6 cups beef broth (depending how thick you want it)

1 can (14-ounces) diced tomatoes with juice

( add a couple dashes of cayenne pepper with the tomatoes if you want it spicy!)

1. Season chicken with salt and pepper.
2. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove to a large bowl.
3. Add sliced sausage and cook until browned, then remove to the large bowl with the chicken.
4. Add 2 tablespoons of butter to the oil, sprinkle flour on top, and cook over medium heat, stirring constantly, until medium brown.
5. Reduce eat to low and melt the remaining 3 tablespoons butter into the flour mixture. Add the onion, garlic, green pepper and celery and cook for about 10 minutes, until beginning to soften.
6. Add Worcestershire sauce and the parsley. Cook, stirring frequently, for another 10 minutes.
7. Add beef broth, bring to a boil, then reduce heat, cover, and simmer for 45 minutes.
8. Add canned tomatoes with juice, chicken, and sausage. Cover and simmer for 1 hour.

9. Just before serving garnish with chopped parsley and serve over hot steamed rice. Enjoy!