Prep work:
3 chicken breasts, dice in cubes or thin bite sized strips
1 pkg of medium pre-cooked/deveined shrimp with tails removed
1 medium yellow onion-thinly sliced and then rings halved.
1 yellow or green pepper with seeds removed, sliced thinly
2 stalk celery sliced thin
(optional: 1 smaller zucchini sliced in half and cut in slices)
half a bag of frozen broccoli pieces-I prefer just the heads
3 garlic cloves cleaned and chopped
also need:
3 teaspoons chicken base
1-1/2 cups regular V8 juice
1 quart canned tomatoes or 1 large can whole peeled tomatoes (I remove any hard spots and crush with my hands into pan to break them up)
salt/pepper
1/4 tsp crushed thyme leaves
1/2 tsp cayenne pepper
2 bay leaves.
tabasco sauce to taste (I just use a little)
Heat wok or large skillet, spray generously with Pam spray and brown chicken (salt and pepper) on both sides until done...remove from pan onto a large plate..then repeat with the shrimp. (browning them a little gives it more flavor), add to chicken on the plate. Scrape pan and respray with the Pam. Add all the veggies and garlic, salt and pepper to taste, and stir fry them until softened and onions are carmelized somewhat. Add the rest of the ingredients and simmer on low for 15 minutes. serve with a mound of rice in the center and gumbo around it, or eat with crusty bread and butter..
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