INGREDIENTS
- 5 large boneless, skinless chicken breast halves
- Salt and pepper
- 3-4 Tbsp Acala Farms Pure Cottonseed Oil
- 1 lb smoked sausage, cut into 1/4 inch slices
- 1/2 cup flour
- 2 Tbsp butter
- 1 large onion, chopped
- 3 tsp Acala Farms Fresh Roasted Garlic Cottonseed Oil
- 1 green bell pepper, seeded and chopped
- 3 stalks celery, chopped
- 1/4 cup Worcestershire sauce
- 4 cups hot water
- 3 beef bouillon cubes
- 2 chicken bouillon cubes
- 2 cans (12 oz each) stewed tomatoes with juice
- 2 cups frozen sliced okra
- 4 green onions, sliced
- 1/2 lb small shrimp, peeled, deveined and cooked
METHOD
- Season the chicken with salt and pepper. Heat the Acala Farms Pure Cottonseed 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 Tbsp 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 add Acala Farms Fresh Roasted Garlic Cottonseed Oil, green pepper and celery. Cook for 10 minutes.
- Add 4 cups water and bouillon cubes, whisking constantly.
- Shred the chicken, then add it with the sausage to the Dutch oven. Bring to a boil then reduce heat, cover and simmer for 45 minutes.
- Add the tomatoes and okra. Cover and simmer for one hour.
- Just before serving, add green onions and shrimp. If preferred, serve over rice.
