Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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Cajun, Gumbo, Meat, Poultry, Sausage, Seafood, Shellfish, Shrimp


Recipe PictureSource: Recipe courtesy Paula Deen
Show: Paula's Home Cooking Episode: Cozy Comfort Food

Servings: 9

Preparation Time: 15 minutes
Start to Finish Time: 2 hours 40 minutes


  • 3 large boneless skinless chicken breast halves
  • Salt and pepper
  • 1/4 cup vegetable oil
  • 1 pound smoked sausage, cut into 1/4-inch slices
  • 1/2 cup all-purpose flour
  • 1/3 cup margarine
  • 1 large onion, chopped
  • 8 cloves minced garlic
  • 1 green bell pepper, seeded and chopped
  • 3 stalks chopped celery
  • 1/4 cup Worcestershire sauce
  • 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
  • 4 cups hot water
  • 5 beef bouillon cubes
  • 14 ounces stewed tomatoes, with juice
  • 2 cups sliced okra, frozen
  • 4 green onions, sliced, white and green parts
  • 1/2 pound small shrimp, peeled, deveined and cooked


  1. Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat.
  2. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
  3. Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. 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 water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.
  4. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.

Yield: 8 to 10 servings

Cuisine: American

Copyright: © 2011 Television Food Network G.P. All rights reserved.

Per Serving (excluding unknown items): 427 Calories; 29g Fat (61.2% calories from fat); 24g Protein; 17g Carbohydrate; 3g Dietary Fiber; 97mg Cholesterol; 1073mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 5 Fat; 0 Other Carbohydrates.

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