Shreveport Chicken and Shrimp Gumbo

Name: Shreveport Chicken and Shrimp Gumbo
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 12 cups, 8 serving(s)
Ingredients: 2 tablespoons flour; 2 tablespoons oil; 1 cup chopped yellow onion; 1/3 cup sliced green onion; 1/2 cup chopped green pepper; 1/4 cup chopped celery; 2 tablespoons minced garlic; 1/2 teaspoon salt; 3 cups chicken broth; 2 cups of spicy v-8 vegetable juice; 1/4 teaspoon crushed thyme; 1/2 teaspoon cayenne pepper; 2 bay leaves; 28 ounces whole tomatoes, cut up with juice (undrained); 16 ounces frozen okra; 1 1/2 lbs medium shrimp, deveined and shelled; 2 cups chicken, cooked and cut into 3/4 inch pieces; 1/2 teaspoon Tabasco sauce; 4 cups cooked rice; 2 teaspoons gumbo file powder (ground Sassafras leaves)

Submitted by Chef #627856

"We found a great Gumbo recipe from one of those magazine type cookbooks you find at the grocery store check-out, and we've tweaked it a little to create this delicious dish."

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photo by Ashley R.

Ready In:: 2hrs 15mins
Ingredients:: 20
Yields:: 12 cups
Serves:: 8

ingredients

2 tablespoons flour
2 tablespoons oil
1 cup chopped yellow onion
¹⁄₃ cup sliced green onion
¹⁄₂ cup chopped green pepper
¹⁄₄ cup chopped celery
2 tablespoons minced garlic
¹⁄₂ teaspoon salt
3 cups chicken broth
2 cups of spicy v-8 vegetable juice
¹⁄₄ teaspoon crushed thyme
¹⁄₂ teaspoon cayenne pepper
2 bay leaves
28 ounces whole tomatoes, cut up with juice (undrained)
16 ounces frozen okra
1 ¹⁄₂ lbs medium shrimp, deveined and shelled
2 cups chicken, cooked and cut into 3/4 inch pieces
¹⁄₂ teaspoon Tabasco sauce
4 cups cooked rice
2 teaspoons gumbo file powder (ground Sassafras leaves)

directions

Combine flour and oil in a large pot or a 5 quart Dutch oven. Cook over medium heat, stirring frequently, until a dark reddish-brown roux forms in 20 - 30 minutes.
Remove from the heat and immediately add the onions, green onions, green peppers, celery, and garlic. Stir well and return to heat and stir frequently for 8 - 10 minutes until vegetables are tender.
Add chicken broth, V-8, salt, thyme, bay leaves, cayenne pepper, tomatoes, and okra. Bring to a boil, cover, and reduce heat to low. Simmer for an hour, stirring periodically.
Stir in chicken and shrimp and remove bay leaves. Simmer for 10 minutes.
Serve 1 1/2 cups of gumbo over 1/2 cup of rice. Sprinkle 1/4 teaspoon of file powder to each bowl and Tabasco to taste.