Utah Style Shrimp and Chicken Gumbo

4 T. butter
1 medium onion, sliced thin
2 cloves garlic, diced
¼ t. pepper
3 skinned and boned chicken breasts, cut into large bite size cubes
¼ cup freshly chopped parsley, divided
1 (8 oz) can of tomato sauce
1/2 cup chicken broth
¼ cup water
¾ t. salt
1 t. basil
1 bell pepper, diced medium
1 lb. medium shelled shrimp

Melt butter in large deep saucepan; sauté onion and garlic in butter and sprinkle with pepper. Scoop out and set aside. In drippings, cook chicken until browned. Add to chicken 3 T. parsley, sauted onion and garlic, tomato sauce, chicken broth, water, salt, basil and bell pepper. Reduce to low, cover and simmer 10 minutes. Add shrimp, cover & simmer 10-15 more minutes or until chicken & shrimp are tender. Skim off any fat and serve as is or over white rice, sprinkled with remaining parsley.

If you want more liquid add more chicken broth.
If you want more spice, splash some of your favorite hot sauce on top. If you want a thicker broth stir in some cornstarch.