Shrimp and Chicken Gumbo

I don't remember where this came from, but the recipe that this is now only slightly resembles what it was when I started. The shredded chicken really helps to thicken this up, and I now add 2 lbs. of shrimp, rather than the 1 lb. it started with. A huge bowl of this, with steaming cornbread and butter, is a wonderful way to break into the fall season.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 3  tablespoons  vegetable oil
• 1⁄4 cup flour
• 1 1⁄2 cups onions, chopped
• 1  cup celery, chopped
• 1  cup green pepper, chopped
• 2  garlic cloves, minced
• 3  cups chicken bouillon
• 1 (28 ounce) can tomatoes in puree, broken up
• 1 (16 ounce) package  frozen sliced okra
• 1  bay leaf
• 1  teaspoon Tabasco sauce
• 3⁄4 lb boneless chicken breast, cooked and shredded
• 2  lbs shrimp, shelled and deveined

Directions

1. In a large saucepot, heat oil.
2. Add flour.
3. Cook over low heat, stirring often, until mixture turns light brown.
4. Add onion, celery, green pepper and garlic.
5. Cook, stirring often until vegetables are tender.
6. Stir in chicken bouillion until mixture is smooth.
7. Stir in tomatoes with puree, okra, bay leaf and tabasco, bring to a boil.
8. Add shredded chicken and shrimp.
9. Cook just until shrimp have turned pink.
10. Discard bay leaf.