2 tablespoons butter
Salt and Pepper, to taste
2 tablespoons flour 2 tablespoons parsley
1 green bell pepper, chopped 1/2 teaspoon cayenne
1 onion, peeled and chopped Hot sauce
4 celery stalks, chopped 1 lb. shrimp, peeled
2 pieces boneless, skinless chicken breasts, and deveined
cut into pieces White rice, cooked
1 package Linguisa sausage, chopped File" Powder
2 8-ounce cans chicken broth
Water
2 8-ounce cans chopped tomatoes
In a large pot or Dutch Oven, melt butter and flour. Whisk together continuously to form a roux, the color of peanut butter(approx 7 minutes). Add bell pepper, onions, garlic and celery. Cook for 3 minutes. In another pan, brown chicken over high heat for 5 minutes, turning once. Add chicken and sausage to vegetable mixture. Add broth, water to cover and tomatoes. Cook for 3 minutes. Season with salt and pepper, parsley and cayenne pepper. Bring to boil. Check the thickness of the gumbo. More water may be needed. Reduce heat and simmer for 10 minutes. Add shrimp and crabmeat. Heat through until shrimp are cooked. Serve gumbo over rice. Sprinkle with file powder, if desired. Add hot sauce, if needed.
