Make a gumbo soup by cooking chicken, sausage, garlic, bell pepper, celery and onion with tomatoes, green onions, shrimp and okra. Season with parsley, Worcestershire sauce and beef bouillon. Paula Deen offers her recipe on FoodNetwork.com.
Season 3 large boneless skinless chicken breast halves with salt and pepper. Heat 1/4 cup of vegetable oil in a Dutch oven over medium-high heat and brown the chicken. Remove the chicken, add 1 pound of 1/4-inch-sliced smoked sausage, then brown and remove. Sprinkle 1/2 cup of all-purpose flour over the oil, add 2 tablespoons of margarine and stir over medium heat for about 10 minutes until browned. Allow to cool.
Reduce the heat to low and add 3 tablespoons of margarine to the pot. Add 8 minced cloves of garlic, along with 3 stalks of celery and a green bell pepper, both chopped, and cook for 10 minutes. Add 1/4 cup of Worcestershire sauce, salt and pepper to taste and 1/4 bunch of coarsely chopped flat-leaf parsley. Cook while stirring for 10 minutes. Add 4 cups of hot water with 5 beef bouillon cubes and whisk to combine.
Return the chicken and sausage to the pot, bring to a boil and reduce the heat to a simmer. Cover and cook for 45 minutes. Add a 14-ounce can of stewed tomatoes, 2 cups of sliced okra and cover and simmer for another hour. Add 1/2 pound of small cooked shrimp, 4 sliced green onions and chopped parsley just before serving.