Chicken, Shrimp and Okra Gumbo

This is my adaption of a New Orleans classic. This is made without a heavy roux which makes it a little healthier.

• Ready In: 1 hr 50 mins
• Serves: 6-8

Ingredients

• 1  lb medium shrimp, peeled, deveined
•  cajun seasoning
• 3  tablespoons olive oil
• 1  lb okra, trimmed and sliced
• 1  tomatoes, chopped fine
• 2  medium yellow onions, peeled, chopped fine
• 2  celery ribs, sliced thin
• 1⁄4 cup bell pepper, chopped fine
• 2  boneless skinless chicken breasts, cut in 1-inch dice
• 1 (10 1/2ounce) can Ro-Tel tomatoes
• 3 -5  garlic cloves, minced
• 1  tablespoon tomato paste
• 6  green onions, minced
• 1  bay leaf
• 1  teaspoon white vinegar
• 1 1⁄2 quarts  chicken stock
• 1 (8 ounce) bottle  clam juice
• 1  teaspoon paprika
• 1⁄2-1  teaspoon cayenne pepper
• 3 -6  dashes Tabasco sauce
• 1  tablespoon Worcestershire sauce
• 1  tablespoon yellow mustard or 1  tablespoon creole mustard
• 1⁄4 cup parsley, chopped
• 1  tablespoon Kitchen Bouquet
•  salt and pepper
•  hot cooked rice
•  green onion top, minced

Directions

1. Place the shrimp in a bowl and generously season with Cajun seasoning; place the shrimp in refrigerator until ready to use.
2. In a large pot, warm the oil and then saute the okra for 15 to 20 minutes; add the diced chicken and cook an additional 10 to 15 minutes.
3. Add chopped tomato, yellow onion, celery, bell pepper, Ro-Tel tomatoes, garlic, tomato paste, green onions, bay leaf and white vinegar; simmer the mixture for 20 minutes, add 1 quart of the chicken stock, and clam juice.
4. Season with salt and pepper to taste, add cayenne pepper, paprika, Tabasco, Worcestershire sauce and mustard; cook uncovered for 30 minutes adding additional stock if needed for desired consistency.
5. Add shrimp and cook until no longer pink, stir in fresh parsley and Kitchen Bouquet; adjust salt and pepper to taste.
6. Ladle the gumbo into bowls and place a scoop of cooked rice in the middle, garnish with green onion tops and enjoy with fresh baked French Bread.