3 large boneless skinless chicken breast halves
1 pound smoked sausage, cut into 1/4-inch slices (I bought Chicken sausage from Whole Foods. Read Labels!)
7 tablespoons olive oil1 large onion, chopped
5 cloves garlic minced
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
3 stalks celery chopped1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups beef stock (read labels! or make your own)
4 roma tomatoes, diced
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked
3 tsp. Paprika
1 tsp. Cumin
1 pinch black pepper
1 tsp. Cayenne pepper
1 tsp. Rosemary
1 tsp. thyme
2 tbsp. apple cider vinegar (optional)
1 tbsp. anchovy paste (optional)
sea salt to taste
Heat 2 tbsp oil in a pan over medium-high heat.
Cook the chicken until browned on both sides and remove.
Add the sausage and cook until browned, then remove.
In a large pan heat the remaining oil and add the onion, garlic, green pepper, red pepper and celery and cook for 10 minutes.
Add beef broth and parsley, all spices, vinegar, and anchovy paste.
Add the chicken and sausage to the large pan.
Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes.
Add tomatoes and okra.
Cover and simmer for 1 hour.
Just before serving add the green onions, shrimp and more chopped parsley.
I served this over a bed of cauliflower rice. It is a family sized meal.