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Louisiana Shrimp and Chicken Gumbo




Source of Recipe


gr8scot


Recipe Introduction


My tips:
I use 1/4 pound more chicken and shrimp than recipe calls for. I also use a good strong broth or add a couple of bouillon cubes just before adding the chicken and shrimp. I've also used precooked shrimp added at the last few minutes. This is so good!


List of Ingredients




3 T vegetable oil
1/4 cup flour
2 medium onions, chopped
1 cup chopped celery
1 large green pepper, chopped
2 cloves garlic, minced
3 cups chicken broth
1 can (16 ounces) whole tomatoes in juice, undrained.
1 pkg. (10 ounces) frozen sliced okra
1 bay leaf
1 tsp. TABASCO pepper sauce
3/4 lb shredded or cubed cooked chicken
1/2 lb shrimp, peeled & deveined
Hot cooked rice

Recipe



In large saucepot or Dutch oven, heat oil. Add flour and cook over low heat until mixture turns dark brown and develops a nutty aroma; stir frequently. Add onions, celery, green pepper and garlic; cook 5 minutes or until vegetables are tender. Gradually add broth. Stir in tomatoes, okra, bay leaf and TABASCO sauce; bring to a boil. Add chicken and shrimp; cook 3 to 5 minutes or until shrimp turn pink. Remove bay leaf. Serve over rice.



Melissa "Sto Pro Veritate"