Chicken Shrimp Gumbo Recipe

The definition of gumbo in the Merriam Webster dictionary states the following:

"a soup thickened with okra pods or filé and containing meat or seafood and usually vegetables"

The reason I named my dish Gumbo was that I could not come up with a name for this dish. This was the first time that I made my chicken and shrimp dish and it doesn't contain okra. I've read that gumbo does not have any tomatoes in, which my dish does. If anyone that reads this recipe would like to help me name this dish by leaving me a comment below, I would be very grateful.

• It is said that gumbo originated in southern Louisiana, USA back in the 18th century.
• Creole gumbo is usually what you will find in New Orleans USA and is will usually have shellfish in it.
• Several cultures that include; French, Spanish, German, West African, and Choctaw, have all influenced gumbo.
• In honor of senator Allen Joseph Ellender, from Houma, Louisiana, the United States Senate cafeteria added gumbo to their menu in the 1970s.

2-3 Tbsp of Vegetable or Canola oil

6-7 boneless chicken breasts

1 medium to large cooking onion

1 green pepper

1 large clove of garlic

1 large can of diced tomatoes

1 Tsp. of Cayenne pepper

1 Tsp. of Cajun Spice

1 1/2 cups of frozen corn

1 can of black beans

1 pound of cooked shrimp (I used a bag of frozen and defrosted precooked shrimp)

1. In a pan heat the vegetable oil on a medium high setting.
2. Add the chicken breasts and cook until they are no longer pink on the inside. (I sliced a few of the chicken breasts in half before cooking them as they were pretty thick)
3. While the chicken breasts are cooking prepare your vegetables. Chop the onion green pepper, and slice the garlic clove as thin as possible. Add more garlic if you like.
4. In a large pot over medium heat sauté the vegetables in oil.
5. At this point your chicken breasts should be done. Remove from the pan, cut into fairly large pieces and set aside.
6. To the pot on the stove add the diced tomatoes, Cajun spice, cayenne pepper, and stir.
7. Bring the ingredients to a low simmer.
8. Rinse and prepare the shrimp. Be sure to remove the tails.
9. (If you are planning to serve this over rice this would be a good time to start your rice)
10. Add the cooked chicken to the simmering ingredients and stir.
11. Add the frozen corn to the pot on the stove and stir.
12. Let this simmer for about 3-4 minutes then add the can of black beans and stir again.
13. Add the shrimp and continue to simmer until the shrimp is heated through.
14. Serve and ENJOY!