Shrimp and Chicken Gumbo

Ingredients:

1/2 cup vegetable oil
1/2 cup flour
1 large onion, diced
1 green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
8 cups chicken stock
1/2 lb boneless, skinless chicken thighs, cut into pieces
1 lb shrimp, peeled and deveined
2 tsp Creole seasoning
1 tsp gumbo file
salt and pepper to taste

Directions:

1. Heat the oil over medium high heat in a heavy bottomed pot. Add the flour. Cook the flour and oil, whisking constantly, until dark brown, about 15-20 minutes.

2. Lower the heat and add the onion, pepper and celery. Stir and cook until everything becomes tender, about 5 minutes. Then, add the garlic and cook another 2 minutes.

3. Add the stock to the pot 1 cup at a time, stirring well after each addition. Season with the Creole seasoning, file, salt and pepper.

4. Bring to a boil and then lower to a simmer. Add the chicken. When the chicken is nearly cooked, add the shrimp. Take the gumbo off the heat and adjust the seasoning if necessary. Serve alongside steamed rice.