Chicken Gumbo

• 2 large fryers
• 2 boxes frozen cut okra
• 2 large bell peppers
• 2 large onions
• 5 stems celery
• 1 Tbsp. parsley
• 1 Tbsp. thyme
• 1 tsp. marjoram
• 3 cloves garlic
• 3/4 c. Wesson oil
• 3/4 c. flour
• 1 (16 oz.) can stewed tomatoes
• 1 (10 oz.) can Ro-Tel tomatoes (with chilies)
• 5 bay leaves
• salt and pepper to taste

1. Boil and debone fryers.
2. Make a dark roux of flour and oil. To the roux, add vegetables, chopped.
3. Let cook until just tender; add vegetables to a large soup kettle.
4. Add tomatoes, broth and some water.
5. Boil 1 1/2 hours, then add meat and the herbs.
6. Cook 10 minutes.
7. Can add shrimp, too.
8. Serve over rice in soup bowl. Yield:
9. 12 servings.

fryers, okra, bell peppers, onions, celery, parsley, thyme, marjoram, garlic, wesson oil, flour, tomatoes, rotel tomatoes, bay leaves, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=360945 (may not work)