• 3 Large Boneless Skinless Chicken Breast Halves
  • Kosher salt and Black Pepper, Coarse Ground
  • ¼ C. Chipotle Infused Olive Oil
  • 1 lb. Smoked Sausage, Cut into 1/4-Inch Slices
  • ½ C. 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. Gumbo File, Powder
  • 1/8 C. Worcestershire, Powder
  • ½ Tbsp. Parsley
  • 4 C. Beef Stock
  • 14 oz. Can Stewed Tomatoes with Juice
  • 2 C. Frozen Sliced Okra
  • 4 Green Onions, Sliced, White and Green Parts
  • ½ lb. Small Shrimp, Peeled, Deveined and Cooked


  1. Season the 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.
  3. Add the sausage and cook until browned, then remove.
  4. 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.
  5. Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine.
  6. Add the onion, garlic, green pepper and celery and cook for 10 minutes.
  7. Add Worcestershire powder, file powder, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes.
  8. 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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