Shreveport Chicken And Shrimp Gumbo

• 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
• 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
• 2 teaspoons gumbo file powder (ground Sassafras leaves)

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

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

Taken from www.food.com/recipe/shreveport-chicken-and-shrimp-gumbo-417353 (may not work)