Creole Gumbo

• 4 Tbsp. flour
• 4 Tbsp. oil
• 1 chicken, cut up
• 2 qt. water
• 1 qt. chicken stock
• 2 Tbsp. butter
• 1 celery stalk, chopped
• 1 large green pepper, chopped
• 1 large onion, chopped
• 1/2 tsp. pepper
• 2 garlic cloves, minced
• 1 (28 oz.) can tomatoes, chopped
• 1 Tbsp. parsley
• 1 (16 oz.) pkg. frozen okra
• 1/4 tsp. cayenne pepper
• 1/4 tsp. hot pepper sauce
• 1 tsp. Worcestershire sauce
• 1 bay leaf
• 1 lb. shrimp, peeled and deveined
• 1/2 lb. bay scallops or sea scallops, cut in half
• 1 lb. crabmeat, shredded or chopped

1. Combine oil and butter in a 3-quart pot.
2. Cook slowly for 1/2 hour; the mixture will turn a deep brown color.
3. Set aside after cooking.
4. Add water and broth in large pot and bring to a boil. Cook chicken for 1/2 hour; skim off excess fat.
5. Remove chicken from pot.
6. When cool, skin, bone and dice chicken.
7. Discard skin and bones.

flour, oil, chicken, water, chicken stock, butter, celery stalk, green pepper, onion, pepper, garlic, tomatoes, parsley, frozen okra, cayenne pepper, hot pepper sauce, worcestershire sauce, bay leaf, shrimp, bay scallops, crabmeat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24628 (may not work)