Cajun Gumbo(8 To 10 Servings)

• 6 slices bacon
• 1 large onion, thinly sliced
• 2 green peppers, diced
• 12 chicken pieces (legs and thighs)
• 1/4 tsp. bay leaves, crushed
• 1 tsp. salt
• 4 c. peeled tomatoes (canned)
• 1 1/2 lb. fish fillets, cut in 2-inch pieces
• 1 lb. raw shrimp (medium), cleaned and deveined
• 3 c. chopped okra or 2 (10 oz.) frozen pkg.
• 2 Tbsp. flour
• 4 celery stalks, sliced
• 4 garlic cloves, crushed
• 1/2 tsp. pepper flakes
• 1/4 tsp. thyme (powdered)
• 1 c. chicken stock
• 6 oz. crab meat

1. Place bacon in a large heavy cast-iron pot and cook 5 minutes, stirring occasionally.
2. Remove bacon; drain.
3. Remove two tablespoons fat and add flour to make a roux, stirring until light brown.
4. Reserve.
5. To pot drippings, add onion, celery, peppers and garlic.
6. Stir, cooking until vegetables are just limp.
7. Add chicken.
8. Mix well; cover and cook for 25 minutes over low to moderate heat.
9. Add pepper flakes, bay leaves, thyme and salt. Drain canned tomatoes, reserving liquid, and chop up.
10. Add with liquid to chicken.
11. Bring to a boil; add the roux and stir well. Reduce heat.
12. Add fish, shrimp, okra, crab meat and chicken broth. Bring to a boil; cover.
13. Reduce heat and simmer for 20 minutes. Adjust seasoning if necessary.
14. Crumble reserved bacon and sprinkle over top.

bacon, onion, green peppers, chicken, bay leaves, salt, tomatoes, fish fillets, shrimp, okra, flour, celery stalks, garlic, pepper flakes, thyme, chicken stock, crab meat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=788892 (may not work)