Cajun Gumbo

A spicy combination of chicken, sausage and shrimp.

2 Boneless chicken breasts
A pinch  of salt and pepper
1 Tablespoon of oil
1 lb. Jumbo shrimp peeled and deveined 
1 lb. Smoked sausage sliced
3 cups of chicken broth
3 cups of water
1 Green bell pepper diced
                                                                 3 green onions chopped
​                                                                 2 stalks of celery chopped
                                                                2 teaspoons of salt and pepper
                                                                 1 teaspoon of dried oregano
                                                                 1 teaspoon of ground thyme
                                                                 2 teaspoons of onion powder
                                                                 1 Tablespoon of garlic salt
                                                                 1 teaspoon of chili powder
                                                                 1 teaspoon of Tabasco sauce
                                                                 1 teaspoon of tomato paste
                                                                1 (14 oz.) can of diced tomatoes
                                                                2 Tablespoons of bacon grease
                                                                2 Tablespoon of flour

Updated:
In a large skillet, heat oil over medium- high heat. Season the chicken with salt and pepper and gently place them in the oil. Once the chicken is fully cooked and cooled shred the chicken and set it aside. In a large stock pot melt the bacon grease, then stir in the flour, if the mixture starts to clump and more bacon grease, whisk the mixture or Roux until it thickens and is a dark brown. Now add you onions, celery, and bell pepper, let those cook for a couple of minutes. Next you will add the shredded chicken, sausage, and shrimp. Add the salt & pepper, oregano, thyme garlic salt, onion powder, chili powder; now stir it together. Pour in the diced tomatoes, Tabasco, tomato paste, chicken broth, and water; stir until combined. Cover the pot with a lid and bring to roaring boil, then lower the heat and let the gumbo simmer for 1 1/2 hours. Server over rice.                                      

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