Jean Lafitte's Bayou Gumbo

This is an old recipe that derived from one of my comrades at Lafayette Regional Airport Fire Department, it is said to have been a old favorite with the pirates from around the New Orleans area. I would like to share it with many of my friends and family! So, here it goes! Eat and enjoy! EEeeerree!

• Ready In: 1 hr 45 mins
• Serves: 20
• Yields: 1 cup

Ingredients

• 1⁄2 lb skinless chicken breast
• 1  medium onion, chopped
• 1  medium green pepper, chopped
• 1  garlic clove, minced
• 1  tablespoon flour
• 1  lb low-sodium tomatoes
• 1  tablespoon dried parsley
• 1  crushed bay leaf
• 1⁄2 teaspoon vinegar
• 1⁄2 teaspoon pepper
• 1  dash thyme
• 1⁄2 lb  crabmeat
• 1⁄2 lb shrimp

Directions

1. Trim excess fat from chicken breast.
2. Place in a sauce pan with water and cover.
3. Bring to a boil. Cover, reduce heat, and cook chicken from the bone.
4. Chop meat and set aside.
5. Saute onion, green pepper and garlic with 1 tsp water.
6. Add flour and cook for one minute, stirring constantly.
7. Add 3 1/2 cups water, chicken and remaining ingredients, except crab meat and shrimp. Cook until boiling.
8. Reduce heat and simmer 30 minutes. Stirring in crab meat and shrimp.