Chicken And Shrimp Gumbo

• 1 medium fryer
• 1 pkg. frozen okra or 1 can
• 2 medium onions, chopped
• 1 bell pepper, chopped
• 1 can tomatoes
• 1/2 c. oil
• 2 Tbsp. flour
• 2 Tbsp. oil or bacon fat
• pinch of sweet basil
• 2 cloves minced garlic
• salt and red pepper to taste
• 1 lb. shrimp, cleaned
• green onion tops, chopped
• fresh parsley

1. Stew chicken in about a gallon of water (reserve stock for gumbo); remove from bones.
2. Cook okra (if frozen or fresh), onions, bell pepper and tomatoes in oil slowly for about 30 minutes.
3. Make a roux with 2 tablespoons flour and 2 tablespoons oil.
4. Add roux, vegetables and chicken to hot chicken broth.
5. Add other seasonings and cook slowly for about
6. 2 hours.
7. (If using canned okra, add to gumbo after about an hour.)
8. Add shrimp and cook until done.
9. To serve, add fresh onion tops and parsley and serve over rice.
10. Serves 6.

fryer, frozen okra, onions, bell pepper, tomatoes, oil, flour, oil, sweet basil, garlic, salt, shrimp, green onion, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=874795 (may not work)