Five Star Chicken Gumbo - cooking recipe

Ingredients

3 large chicken breast halves
1/4 teaspoon cayenne pepper (or to taste)
1/4 cup vegetable oil
1 lb smoked sausage, cut into 1/4 inch slices
1/2 cup flour
5 tablespoons butter
1 large onion (chopped)
1 green pepper (chopped)
4 stalks celery (chopped)
8 garlic cloves (minced)
1/4 cup Worcestershire sauce
1/4 bunch Italian parsley, stems and leaves (coarsely chopped)
4 cups hot water
5 beef bouillon cubes
1 (14 ounce) can stewed tomatoes, with juice
2 cups sliced frozen okra
4 green onions (sliced, white and green parts)
1 lb medium shrimp (peeled and deveined)
cooked rice

Preparation

Put 5 bouillon cubes in 4 cups hot water to start desolving.
season chicken with salt and pepper.
heat oil in heavy bottomed dutch oven over medium-high heat.
cook the chicken until browned just slightly on both sides and remove.
add sausage and cook until browned, then remove.
add 5 tbsp of butter and let it melt.
slowly sprinkle the flour over the oil/butter mixture stirring constantly.
cook over med heat, stirring consantly until the color of peanut butter.
add onion, garlic, green pepper and celery and cook for about 10 minutes.
add worcestershire sauce, salt and pepper to taste and the 1/4 bunch italian parsley.
cook, while stirring frequently, for about 10 minutes.
add 4 cups hot water with bouillon cubes, whisking constantly.
add chicken and sausage and green onions.
bring to a boil, then reduce heat, cover and simmer for 45 minutes.
add tomatoes and okra.
cover and simmer for 1 hour.
add shrimp and cook for 5 minutes.
serve over equal parts rice.