Shrimp And Chicken Gumbo

• 6 tablespoons canola oil, divided
• 3/4 pound skinless, boneless chicken thighs
• 3/4 cup all-purpose flour
• 3 cups sliced fresh or frozen okra
• 2 cups chopped onion
• 1 1/2 cups chopped seeded poblano chile
• 1 cup chopped celery
• 10 garlic cloves, chopped
• 1 cup dry white wine
• 4 cups unsalted chicken stock
• 2 cups water
• 2 teaspoons ground red pepper
• 1 3/4 teaspoons kosher salt
• 1 (14.5-ounce) can unsalted petite diced tomatoes, drained
• 3/4 pound medium shrimp, peeled and deveined
• 1 tablespoon red wine vinegar
• 1/2 teaspoon freshly ground black pepper
• 3 (8.8-ounce) packages precooked brown rice (such as Uncle Ben's)
• 1/3 cup thinly sliced green onions

1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add chicken; cook 2 minutes on each side. Remove from pan; let stand 10 minutes. Slice across the grain.
2. Reduce heat to medium-low. Add remaining 5 tablespoons oil to pan. Stir in flour; cook 25 minutes, stirring frequently with a whisk until the color of melted semisweet chocolate. Stir in okra and next 4 ingredients. Increase heat to medium-high; cook 3 minutes. Stir in wine; cook 2 minutes. Add stock and next 4 ingredients; bring to a boil. Reduce heat; simmer 15 minutes. Add chicken and shrimp; cook 3 minutes. Stir in vinegar, black pepper, and rice; cook 1 minute. Top with green onions.
3. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
4. .

canola oil, skinless, flour, okra, onion, chile, celery, garlic, white wine, water, ground red pepper, kosher salt, tomatoes, shrimp, red wine vinegar, freshly ground black pepper, brown rice, green onions

Taken from www.myrecipes.com/recipe/shrimp-chicken-gumbo (may not work)