Louisiana Gumbo

• 1/4 c. vegetable oil
• 1/3 c. all-purpose flour
• 1 c. chopped celery
• 1 c. chopped green pepper
• 3 cloves garlic, chopped
• 4 c. chicken broth
• 2 1/2 to 3 lb. chicken, cut up
• 1 (16 oz.) can whole tomatoes (undrained)
• 1 bay leaf
• 1 tsp. pepper sauce
• 3/4 lb. shelled, deveined shrimp (medium size)
• 1 pkg. frozen whole okra, cut into 2 inch pieces
• 3 c. cooked rice

1. In large saucepot, heat oil.
2. Add flour and cook over low heat, stirring often, until roux turns dark brown and develops a nut-like aroma.
3. Add onions, celery, green pepper and garlic and cook until vegetables are tender.
4. Slowly add chicken broth, a little at a time, stirring after each addition; bring to a boil.
5. In separate skillet, brown chicken pieces until golden in color and add to pot with tomatoes, bay leaf and pepper sauce.
6. Simmer, uncovered, 45 minutes.
7. Add shrimp and okra; cook 10 minutes longer.
8. Serve with rice.
9. Makes 6 to 8 servings.

vegetable oil, allpurpose, celery, green pepper, garlic, chicken broth, chicken, tomatoes, bay leaf, pepper sauce, shrimp, okra, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1048257 (may not work)