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Shrimp and Chicken Gumbo
3 tb Vegetable oil
1/4 c Flour
2 md Diced onions
1 sm Chopped green pepper
1/2 c Chopped celery
2 Cloves crushed garlic (up to 3)
3 c Chicken broth
1 qt Whole canned tomatoes, mashed w/juice
10 oz Frozen okra
1 Bay leaf
1 ts Tabasco sauce (We use more)
1 lb Cooked and chunked chicken
1/2 lb Shrimp, peeled
1 c Rice
In large sauce pot or dutch oven heat oil. Add flour and cook over low heat until mixture turns dark brown and develops a nutty aroma; stir frequently. Add onions, celery, pepper, and garlic; cook 5 mins or until tender. Add chicken broth. Stir in tomatoes w/juice, okra, bay leaf and Tabasco sauce. Bring to boil. Add rice and cook 15 minutes. Add chicken and shrimp and cook for 5 minutes to heat. Makes 6 servings.
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