Louisiana Shrimp and Chicken Gumbo

By Cindy_Wicker

Ingredients

• 3 tbsp. oil
• 1/4 cup plain flour
• 2 medium onions, chopped
• 1 cup chopped celery
• 1 large green bell pepper, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 can (16 oz.) whole tomatoes, undrained
• 1 pkg. (10 oz.) frozen sliced okra
• 1 bay leaf
• 1 tsp. Tabasco
• 3/4 lb. cooked chicken, shredded
• 1/2 lb. raw shrimp, peeled and deveined
• Hot cooked rice

Preparation

Step 1

Heat oil in large saucepan or Dutch oven. Add flour and cook over low heat until mixture turns dark brown and develops a nutty aroma, stirring frequently. Add onions, celery, bell pepper and garlic. Cook 5 minutes or until vegetables are tender. Gradually add broth. Stir in tomatoes with juice, okra, bay leaf and Tabasco. Bring to boil. Add chicken and shrimp. Cook 3-5 minutes or until shrimp turn pink. Remove bay leaf. Serve with rice.