Creole Gumbo

Ingredients

• 0.5 cup butter 
• 4  chicken breast halves bone-in with skin
• 8  chicken thighs 
• 0.5 cup flour all-purpose
• 1  bell pepper green chopped
• 1 pound creole sausage smoked
• 2 tablespoons penzey's southwest seasoning cajun-style
• 1 pound shrimp 
• 2.5 cups water 
• 1  onion white chopped

Equipment

• sauce pan
• pot

Directions

1. Boil chicken breasts and thighs with onion and bell pepper in a large pot of salted water, for about 40 minutes or until cooked through and no longer pink inside.
2. Drain, debone chicken and set aside.
3. In a large saucepan stir together flour and butter over low heat to make a roux; add boiled chicken, sausage and water and bring all to a boil. Cover saucepan and simmer over low heat for about 1 1/2 hours.
4. Add shrimp and simmer for about 1 more hour, then add seasoning to taste and serve.