A spicy combination of chicken, sausage and shrimp.

• 2 boneless chicken breasts
  A pinch of salt
  1 Tablespoon of oil
  1 lb. of jumbo shrimp peeled and deveined
  1 lb. smoked sausage sliced
  3 cups of water
  3 cups of chicken broth
  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 dried 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 0z.) can diced tomatoes
  2 Tablespoons of bacon grease
  2 Tablespoons of flour 

• In a large skillet, heat oil over medium-high heat. Season the chicken with salt and pepper, 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 clumps add more grease. Whisk the mixture or Roux until it thickens and is dark brown. Now add onions celery and bell peppers, let those cook for a few minutes.
• Next add the shredded and sausage, Sprinkle in the oregano, thyme, garlic salt, onion powder, chili powder.
• Give it all a quick stir and pour in the diced tomatoes, Tabasco, broth, water and tomato paste and shrimp. Cover pot and bring it to a boil, Now lower the heat and let it simmer for 1 ½ hours serve with rice,

• Cajun Gumbo

  

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  Ingredients

  • 2 boneless chicken breasts
  • A pinch of salt
  • 1 Tablespoon of oil
  • 1 lb. of jumbo shrimp peeled and deveined
  • 1 lb. smoked sausage sliced
  • 3 cups of water
  • 3 cups of chicken broth
  • 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 dried 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 0z.) can diced tomatoes
  • 2 Tablespoons of bacon grease
  • 2 Tablespoons of flour

  Instructions

  • In a large skillet, heat oil over medium-high heat. Season the chicken with salt and pepper, 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 clumps add more grease. Whisk the mixture or Roux until it thickens and is dark brown. Now add onions celery and bell peppers, let those cook for a few minutes.
  • Next add the shredded and sausage, Sprinkle in the oregano, thyme, garlic salt, onion powder, chili powder.
  • Give it all a quick stir and pour in the diced tomatoes, Tabasco, broth, water and tomato paste and shrimp. Cover pot and bring it to a boil, Now lower the heat and let it simmer for 1 ½ hours serve with rice,