Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. 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 T butter and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 T butter. Add the onion, garlic, green pepper and celery, cook for 10 minutes. Add Worcestershire sauce, salt and pepper to taste. Cook, stirring frequently for 10 minutes. Add 6 cups hot water and bullion cubes, stirring constantly. Add the chicken and sausage. Bring to a boil, then reduce heat, cover and simmer for 30 minutes. Add frozen broccoli and simmer for another 30 minutes.
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|Serving Size: 1 Serving (578g)|
|Recipe Makes: 8|
|Calories from Fat: 349 (63%)|
|Amt Per Serving||% DV|
|Total Fat 38.8g||52 %|
|Saturated Fat 15.7g||78 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 98.4mg||30 %|
|Sodium 806.6mg||28 %|
|Potassium 1292.9mg||34 %|
|Total Carbohydrate 30.9g||9 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 28.5g|
|Protein 24.8g||35 %|
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Calories per serving: 557
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