Shreveport Chicken And Shrimp Gumbo

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We found a great gumbo recipe from one of those magazine type cookbooks you find at the grocery store check-out, and we've tweaked it a little to create this delicious dish.

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Steps

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Combine flour and oil in a large pot or a 5 quart dutch oven.

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Cook over medium heat , stirring frequently , until a dark reddish-brown roux forms in 20 - 30 minutes.

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Remove from the heat and immediately add the onions , green onions , green peppers , celery , and garlic.

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Stir well and return to heat and stir frequently for 8 - 10 minutes until vegetables are tender.

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Add chicken broth , v-8 , salt , thyme , bay leaves , cayenne pepper , tomatoes , and okra.

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Bring to a boil , cover , and reduce heat to low.

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Simmer for an hour , stirring periodically.

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Stir in chicken and shrimp and remove bay leaves.

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Simmer for 10 minutes.

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Serve 1 1 / 2 cups of gumbo over 1 / 2 cup of rice.

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Sprinkle 1 / 4 teaspoon of file powder to each bowl and tabasco to taste.

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Ingredients

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flour, oil, yellow onion, green onion, green pepper, celery, garlic, salt, chicken broth, vegetable juice, thyme, cayenne pepper, bay leaves, whole tomatoes, frozen okra, medium shrimp, chicken, tabasco sauce, cooked rice, file powder