Gumbo

We have people with seafood allergies, so use chicken broth and prepare the shrimp separately for adding to individual bowls, but if that's not a concern, shrimp can be saute'd with the chicken and a fish or seafood stock or broth can be used.

Chicken and broth
3-4 T. butter
3-4 chicken breasts, cut into bite sized pieces
several garlic cloves, peeled and chopped or pressed
2-3 celery ribs, sliced
1 green pepper, diced
1 large onion, diced
1-2 hot peppers, chopped fine
2 T flour
1 can stewed tomato
1 can tomato sauce
2-4 c. chicken broth or stock
pepper
cayenne pepper
thyme
salt
worcestershire sauce
1/4 c. fresh chopped parsley
opt. hot sauce such as tobasco

Shrimp
fresh or frozen shrimp, peeled (I usually use pre-cooked and thaw only as many as needed for the individual meal)
1 T butter
1 clove garlic, peeled and chopped or pressed
pepper
cayenne pepper

In a large pot, melt butter. Saute chicken and garlic. Brown chicken pieces on each side. Add vegetables and saute lightly. Sprinkle flour over vegetables and stir lightly. Add stewed tomatoes including liquid, sauce, and broth to cover generously, leaving at least one inch to top of pan. Stir, scraping pan sides and bottom. Add spices and worcestershire sauce but not hot sauce. Bring liquid to a boil. Reduce heat, cover, and simmer at least 1 to 2 hours. Heat uncovered until broth is desired thickness. Stir in parsley. Add hot sauce to taste. Garnish with dried tarragon leaves or sprigs of fresh parsley or thyme.

In a frying pan, melt butter. Toss in shrimp and garlic and saute until flesh is milky through. Sprinkle with pepper and cayenne pepper to taste. Add to bowls of gumbo as a garnish or stir in.