Chill-Chasing Chicken and Shrimp Gumbo

From Woman's World Magazine 10/26/04. Loaded with shrimp and chicken, this Southern-style gumbo has flavor to spare.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1⁄2 cup butter or 1⁄2 cup margarine
• 2  onions, chopped, 2 cups
• 1  red pepper, chopped
• 2  celery ribs, chopped
• 2  garlic cloves, minced
• 1⁄2 cup all-purpose flour
• 2 (14 1/2ounce) cans chicken broth
• 1 (14 1/2ounce) can diced tomatoes
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 4  boneless skinless chicken thighs, about 1-1/4 lbs., cut into 3/4-inch pieces
• 1  cup frozen cut okra
• 1⁄2 lb large shrimp, peeled and deveined
• 1⁄2 teaspoon  hot pepper sauce, such as Tabasco

Directions

1. In large pot over medium-high heat melt butter. Add onion, red pepper, celery and garlic. Cook, stirring occasionally, until onion is softened, 5-6 minutes.
2. Stir in flour. Cook, stirring, until lightly browned, about 5 minutes. Stir in broth, tomatoes with their juices, salt, and pepper; bring to a boil. Add chicken; reduce heat to medium-low. Cook 10 minutes. Add okra; cook 5 minutes. Add shrimp; cook until c hicken, okra and shrimp are just cooked through, 5 minutes. Stir in hot sauce.