Shrimp and Chicken Gumbo

• 3 tablespoons vegetable oil
• 14 cup flour
• 1 12 cups onions, chopped
• 1 cup celery, chopped
• 1 cup green pepper, chopped
• 2 garlic cloves, minced
• 3 cups chicken bouillon
• 1 (28 ounce) can tomatoes in puree, broken up
• 1 (16 ounce) packagefrozen sliced okra
• 1 bay leaf
• 1 teaspoon Tabasco sauce
• 34 lb boneless chicken breast, cooked and shredded
• 2 lbs shrimp, shelled and deveined

1. In a large saucepot, heat oil.
2. Add flour.
3. Cook over low heat, stirring often, until mixture turns light brown.
4. Add onion, celery, green pepper and garlic.
5. Cook, stirring often until vegetables are tender.
6. Stir in chicken bouillion until mixture is smooth.
7. Stir in tomatoes with puree, okra, bay leaf and tabasco, bring to a boil.
8. Add shredded chicken and shrimp.
9. Cook just until shrimp have turned pink.
10. Discard bay leaf.

vegetable oil, flour, onions, celery, green pepper, garlic, chicken bouillon, tomatoes, okra, bay leaf, tabasco sauce, chicken breast, shrimp

Taken from www.food.com/recipe/shrimp-and-chicken-gumbo-323823 (may not work)