Gumbo

Season the chicken with salt and pepper. Heat oil in a heavy bottomed Dutch oven over medium-high heat. Cook chicken until browned on both sides and remove.

Add sausage and cook until browned, then remove.

Sprinkle the flour over the oil, add butter, and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

Return the Dutch oven to low heat. Add the onion, garlic, bell pepper and celery and cook for 10 minutes.

Stir in Worcestershire sauce, parsley, 4 cups hot water, bouillon cubes, and tomatoes. Add salt, pepper, and Tabasco to taste.

Return the chicken and sausage to Dutch oven.

Bring to a boil, then reduce the heat, cover and simmer for 45 minutes.

Remove chicken, shred, and return to pot. Add shrimp and okra and simmer for 15 minutes.

Just before serving, add sliced green onions and additional chopped parsley.

Serve over rice.