Ingredients
- 4 c hot water
- 5 beef bouillon, cubes
- 4 chicken thighs
- · mccormick garlic sea salt grinder, to taste
- · freshly coarsely ground pepper, to taste
- 1/4 c vegetable oil
- 1 lb andouille sausage
- 1/4 c flour, sifted
- 3 celery stalks, chopped
- 1 whole garlic head, minced
- 1 green bell pepper, chopped
- 1 onion, chopped
- 1 jalapeno pepper, fresh, finely chopped
- 1 tsp crushed red pepper flakes, optional
- 5 Tbsp margarine
- 1/4 c plus 1 tablespoon worcestershire sauce
- 1/3 bunch flat leaf parsley, end stems removed, tops chopped coarsely
- 1 14 oz. can diced tomatoes with juice
- 1/2 lb frozen sliced okra
- 6 green onions, divided
- 12 oz fresh shrimp, peeled deveined
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