Creole Chicken Gumbo

• 1/2 c. oil
• 1/2 c. flour
• 1 lb. sliced okra
• 1 c. chopped onion
• 3/4 c. chopped celery
• 1/2 c. chopped green onions
• 2 cloves garlic, pressed
• 1/4 c. chopped fresh parsley
• 3/4 tsp. thyme
• 1/2 tsp. marjoram
• 1/2 tsp. basil
• 1 (16 oz.) can tomatoes
• 1/2 lb. ham, cubed
• 1 lb. Andouille sausage*
• 1 tsp. Worcestershire sauce
• salt and pepper to taste
• cayenne pepper to taste
• Tabasco to taste
• 4 lb. stewed chicken with 3 qt. chicken stock
• 1 lb. raw, peeled shrimp (optional)
• 4 c. steamed rice

1. In a large, heavy pot, heat oil.
2. Gradually add flour, stirring constantly over low heat until roux is medium brown.
3. Add okra, onion and celery.
4. Cook until okra is no longer stringy. Add green onions, garlic, parsley, thyme, marjoram, basil, tomatoes with juice, ham and chicken.
5. Slowly stir chicken stock into gumbo.
6. Cook sausage; drain and add to gumbo.
7. Simmer for 1 1/2 hours, stirring occasionally.
8. Add remaining seasonings.
9. Add shrimp during last 5 to 10 minutes.
10. Serve over rice.
11. Serves 8.

oil, flour, okra, onion, celery, green onions, garlic, fresh parsley, thyme, marjoram, basil, tomatoes, ham, andouille sausage, worcestershire sauce, salt, cayenne pepper, chicken, shrimp, steamed rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1070651 (may not work)