Hearty Okra Gumbo with Chicken and Shrimp

• 6 chicken thighs, roasted and shredded, bone and skin discarded
• 1 cup minced onions
• 3 tablespoons minced garlic
• 2 small yellow squash, cut into 1/4-inch dice (1 cup)
• 2 cups sliced okra
• 4 cups Basic Chicken Broth
• 1 (14-ounce) can diced tomatoes in juice
• 2 tablespoons tomato paste
• 2 bay leaves
• 2 tablespoons olive oil
• 1/4 cup cored, seeded, and minced green bell pepper
• 1/4 cup minced fresh basil
• 1 pound large raw shrimp, peeled and deveined (12 ounces)
• 2 teaspoons hot chili sauce
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon salt

1. In a soup pot, combine the chicken, onions, 2 tablespoons of the garlic, the yellow squash, okra, chicken broth, diced tomatoes, tomato paste, and bay leaves.
2. Bring to a boil over medium heat.
3. Lower the heat and simmer for 30 minutes, until the vegetables are very tender.
4. Remove the bay leaves.
5. Set aside.
6. Just before serving, reheat the soup, then warm the oil in a large skillet and saute the green bell pepper, remaining garlic, basil, and shrimp until the shrimp are just pink.
7. Add the hot chili sauce, the lemon juice, salt, and the contents of the skillet to the hot soup.

chicken, onions, garlic, yellow squash, okra, chicken broth, tomatoes, tomato paste, bay leaves, olive oil, green bell pepper, fresh basil, shrimp, hot chili sauce, lemon juice, salt

Taken from www.cookstr.com/recipes/hearty-okra-gumbo-with-chicken-and-shrimp (may not work)