Potato Gumbo

• 14 cup extra virgin olive oil
• 1 white onion, diced
• 2 garlic cloves, finely chopped
• 2 stalks celery, diced
• 1 bunch swiss chard, coarsely chopped, leaves and stems separated
• 1 bell pepper, seeded and diced
• 14 cup flour
• 2 bay leaves
• 2 cups chicken stock
• 2 cups water
• 2 lbs white potatoes, peeled and quartered
• salt, black pepper and cayenne pepper to taste

1. Add the onions and garlic to a coated high-sided saute pan over medium heat and saute until golden brown.
2. Mix in celery, Swiss chard stems, and bell pepper.
3. Saute until tender.
4. Heat the 1/4 cup oil in the same saute pan, stir in flour and bay leaves.
5. Stir with a wooden to form a paste.
6. Cook until the flour becomes a nutty brown color.
7. Stir in chicken stock, water, and cayenne.
8. Add the potatoes and cook on medium heat about 30 minutes until the potatoes are tender and the liquid thickens.
9. Add the Swiss chard leaves, season with salt, and pepper, and cook until the leaves are wilted.

extra virgin olive oil, white onion, garlic, stalks celery, swiss chard, bell pepper, flour, bay leaves, chicken stock, water, white potatoes, salt

Taken from www.food.com/recipe/potato-gumbo-441632 (may not work)