Georgia'S Gumbo

• 3 Tbsp. roux
• 1 medium onion, minced
• 1 stalk celery, minced
• 4 cloves garlic, minced
• 1 medium green pepper, minced
• chicken or fish stock
• 2 bunches scallions
• 1/4 c. butter
• 2 tsp. fresh parsley
• salt and cayenne pepper to taste or pepper seed
• 6 oz. fresh okra, sliced
• 12 oz. peeled shrimp, smoked sausage, chicken parts or wings
• 3 Tbsp. oil
• 1/2 c. flour

1. Heat roux* in large heavy pot or skillet with oil.
2. Stir in onion, celery, garlic and green pepper.
3. Add parsley, scallion tops and stock.
4. Bring to boil over low heat.
5. Add okra, shrimp, chicken, chicken parts or sausage and simmer for 30 minutes or until shrimp or other meat has cooked through.
6. Season to taste, adding cayenne pepper or pepper seed according to taste with salt and pepper.
7. Serve with dry white rice.
8. Cook over low heat in skillet until very dark brown.

roux, onion, celery, garlic, green pepper, chicken, bunches scallions, butter, fresh parsley, salt, fresh okra, peeled shrimp, oil, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=381250 (may not work)