re: Please remove sticky - replacement post below

MeridianDog's Shrimp and Chicken Gumbo

Serves 6

Roux, use 1/2 cup flour per the oven roux recipe

1 to 1 1/2 pounds chicken, fried
1 cup onion, chopped
1/2 cup green bell pepper
1/2 cup celery, diced
3 cups okra, sliced, fresh or frozen
1 can tomatoes, diced and drained
2 pounds or more shrimp 20-24 count
3-4 cans low sodium chicken broth
Slap Ya Momma Creole seasoning
2 teaspoons Salt
1/2 teaspoon black pepper
1 teaspoon Garlic, minced
1/2 teaspoon Louisiana Hot Sauce or Tabasco

1/2 cup green onion tops, sliced in 1/4 inch pieces

1 cup dry measure Cooked rice

Fry the chicken and pull the meat from the bones. Save the crust, and set aside the bones and skin. Peel Shrimp and dust lightly with Slap Ya Momma, then set aside. In a separate pot, cook the chicken bones and skin with 3-4 cans of chicken broth, a stalk of celery and 1/4 of a medium onion. Cook for at least 30 minutes, then strain and discard the bones, skin, celery and onion.

Use a heavy pot. Make a medium dark chocolate roux per the oven baked roux recipe, using some of the oil the chicken was fried in. Add onion, bell peppers, celery, garlic, okra, and salt to the pot and sauté in some of the oil used to fry the chicken until translucent. Add the oven baked roux to the pot. Cook for a few minutes over medium heat, then add chicken broth, tomatoes, and hot sauce. Cook over medium/low heat for 30 minutes. Stir often as the gumbo may stick. Add the chicken and the shrimp. Continue cooking on low heat for 30 minutes. Stir gently, and often to keep the gumbo from sticking.

Serve over cooked rice. Add hot sauce as desired. Taste improves overnight. The Gumbo will always be better the next day.