Shrimp And Chicken Gumbo

• 1/3 cup canola oil
• 1/3 cup flour
• 2 teaspoons Cajun spice
• 1 medium bell pepper, chopped
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, chopped
• 2 cups chicken, cooked and cubed
• 1/2 pound Andouille sausage, cubed
• 1 pound medium shrimp, peeled and deveined
• 4 cups chicken stock
• 4 cups cooked rice
• 4 green onions, chopped
• Salt and pepper, to taste

1. Heat oil in heavy skillet, add flour and stir over medium heat until dark brown - about 15 minutes. Add chopped onion, celery, bell pepper, garlic and 1 t. Cajun seasoning. Stir over heat 1 minutes more, then remove from heat and let cool.
2. Heat chicken stock to a rolling boil. Add roux mixture and whisk rapidly till combined. Simmer about 30 minutes.
3. Add sausage and chicken to pot. Continue to simmer for 10 minutes. Add shrimp and green onions and cook about 5 minutes, until shrimp are pink and cooked through. Adjust salt at this time.
4. Serve over cooked rice.

canola oil, flour, cajun spice, bell pepper, onion, stalks celery, garlic, chicken, sausage, shrimp, chicken stock, rice, green onions, salt

Taken from www.epicurious.com/recipes/member/views/shrimp-and-chicken-gumbo-50128058 (may not work)