Shreveport Gumbo

• 2 Tbsp. flour
• 2 Tbsp. oil
• 1 c. chopped onions
• 1/3 c. green pepper
• 1/3 c. chopped green onions
• 1/4 Tbsp. chopped celery
• 2 bay leaves
• 10 oz. pkg. frozen cut okra
• 1 1/2 lb. fresh medium shrimp, shelled and deveined or 2 (12 oz.) bags frozen medium shrimp
• 2 garlic cloves, minced
• 3 c. chicken broth
• 1 1/2 c. cocktail vegetable juice
• 1 tsp. salt
• 1/2 tsp. thyme leaves, crushed
• 1/4 to 1/2 tsp. cayenne pepper
• 28 oz. can (3 c.) tomatoes, undrained and cut up
• 2 c. cubed, cooked chicken
• 4 c. hot cooked white rice

1. In large heavy skillet, combine flour and oil.
2. Cook over medium heat 25 to 30 minutes or until dark reddish-brown roux is formed; stir frequently first 15 minutes, or stir constantly last 15 minutes.
3. Remove from heat; immediately stir in onions, green pepper, celery and garlic until roux stops browning.
4. Return to heat; cook over low heat 8 to 10 minutes, or until vegetables are tender, stirring frequently.

flour, oil, onions, green pepper, green onions, celery, bay leaves, okra, shrimp, garlic, chicken broth, vegetable juice, salt, thyme, cayenne pepper, tomatoes, chicken, hot cooked white rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=221966 (may not work)