Weeknight Gumbo

T Vegetable oil
1 C Onion, chopped
1 Bell Pepper, chopped
2 T Garlic, chopped
1/2 Rotisserie chicken shredded OR 1 lg can chicken in water
2 T Creole seasoning (or other Cajun seasoning blend)
2 C Chicken broth
1/2 Jar Roux (look in the seasoning isle of your local grocery)
2 C White Wine (or chicken broth)
1 Can Okra and Tomatoes
1 C Shrimp (I use frozen, raw, peeled, and deveined that I have run under cool water)
Louisiana Hot Sauce
Salt and Pepper

Heat large pot. Saute onion and bell pepper for 5 minutes. Season with salt and add garlic. Add can chicken with water and break up with the back of a spoon. Season well with Creole seasoning until most of the liquid has cooked away. Add chicken broth and bring to a boil. Add premade roux and whisk in until roux is evenly dispersed and no bits of roux are visible. and broth begins to thicken. Add white wine, okra and tomatoes and return to a boil. Add hot sauce, salt and pepper to taste and allow to simmer for at least 15 minutes, but up to a few hours. Season shrimp well with creole seasoning, and add shrimp about 10 minutes before serving.

Serve Gumbo with a scoop of white rice.

Or, If you can't live without the real thing... go have the BEST GUMBO IN THE WORLD!! In the French Quarter in New Orleans, LA... NO ONE can beat The Gumbo Shop!