4 to 6 pieces of dark or light Chicken
Garlic Salt and Pepper, to taste
1/4 cup Olive Oil
1 pound Nitrate-free, Smoked Sausage, cut into 1/4-inch slices
1/2 cup Oat Flour
5 tablespoons Butter
1 large Sweet Onion, chopped
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 & leaves coarsely chopped, chopped leaves for garnish
4 cups Beef Broth
1 (14-ounce can) Stewed Tomatoes with juice
2 cups frozen Sliced Okra
4 Green Onions, white and green parts sliced
1/2 pound small Shrimp, peeled, deveined and cooked
6 cups Brown Rice cooked in Chicken Broth
Season the chicken with garlic 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 and cook until browned, then remove. Make a roux—sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let it cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons of butter. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot beef broth, 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.
Serve over brown rice.