Ingredients

  • 1 teaspoon vegetable oil
  • 1 tablespoon tiny chicken thigh pieces
  • Salt and pepper
  • 1 tablespoon tiny slices smoked sausage
  • 2 teaspoons butter, divided
  • 1 teaspoon flour
  • 1/2 teaspoon butter
  • 1/2 teaspoon onion, chopped
  • 1/2 teaspoon chopped red pepper
  • 1/2 teaspoon chopped celery
  • 1/4 teaspoon Worcestershire sauce
  • 1 tablespoon beef broth
  • 1 teaspoon canned tomatoes
  • 1 piece chopped frozen okra
  • 3 tiny shrimp
  • Chopped parsley

Steps

  1. In a pot, heat oil and cook chicken until browned. Remove and cook sausage until browned, then remove.
  2. Add 1 1/2 teaspoons butter to pot and melt, stir in flour and cook for 5 to 8 minutes, stirring constantly, until a browned roux is formed.
  3. Add remaining 1/2 teaspoon butter and melt. Stir in onion, pepper and celery. Add Worcestershire and beef broth.
  4. Bring to a boil and stir in tomatoes and okra. Cook for 20 minutes. In the last 3 minutes stir in shrimp and parsley.