Shreveport Chicken and Shrimp Gumbo

By rmulleni

Ingredients

• 2 tablespoons flour
• 2 tablespoons oil
• 1 cup chopped yellow onion
• 1/3 cup sliced green onion
• 1/2 cup chopped green pepper
• 1/4 cup chopped celery
• 2 tablespoons minced garlic
• 1/2 teaspoon salt
• 3 cups chicken broth
• 2 cups of spicy v-8 vegetable juice
• 1/4 teaspoon crushed thyme
• 1/2 teaspoon cayenne pepper (optional)
• 2 bay leaves
• 28 ounces whole tomatoes, cut up with juice (undrained)
• 16 ounces frozen okra
• 1 1/2 lbs medium shrimp, deveined and shelled
• 2 cups chicken, cooked and cut into 3/4 inch pieces
• 1/2 teaspoon Tabasco sauce
• 4 cups cooked rice

Preparation

Step 1

1 Combine flour and oil in a large pot or a 5 quart Dutch oven. Cook over medium heat, stirring frequently, until a dark reddish-brown roux forms in 20 - 30 minutes.

2 Remove from the heat and immediately add the onions, green onions, green peppers, celery, and garlic. Stir well and return to heat and stir frequently for 8 - 10 minutes until vegetables are tender.

3 Add chicken broth, V-8, salt, thyme, bay leaves, cayenne pepper, tomatoes, and okra. Bring to a boil, cover, and reduce heat to low. Simmer for an hour, stirring periodically.

4 Stir in chicken and shrimp and remove bay leaves. Simmer for 10 minutes.

5 Serve 1 1/2 cups of gumbo over 1/2 cup of rice. Tobasco to taste