Creole Gumbo

• 1 1/2 gal. water
• 1 (4 lb.) chicken, cut up
• 5 bay leaves
• 5 sprigs parsley
• 3 whole garlic cloves
• 1 lb. andouille or smoked sausage
• 3 medium onions, chopped
• 6 green onions, chopped
• 1 large green bell pepper, chopped
• 1 large celery rib, chopped
• 3 Tbsp. minced garlic
• 4 chicken bouillon cubes
• 2 (14 oz.) cans Italian-style tomatoes (undrained), chopped
• 1 (6 oz.) can tomato paste
• 3 Tbsp. lemon juice
• 2 tsp. dried whole thyme
• 1 Tbsp. salt
• 3/4 tsp. pepper
• 1/2 tsp. Creole seasoning
• 1 tsp. red pepper
• 1 1/4 c. vegetable oil
• 1 1/2 c. flour
• 2 lb. medium size shrimp
• 2 (10 oz.) pkg. frozen sliced okra, thawed
• 1/2 tsp. fil powder

1. Bring the first 5 ingredients to a boil in a large stockpot; cover, reduce heat and simmer 1 hour. Remove chicken, reserving broth. Skin, bone and cut into pieces; set aside.

water, chicken, bay leaves, parsley, garlic, andouille, onions, green onions, green bell pepper, celery, garlic, chicken bouillon cubes, italianstyle tomatoes, tomato paste, lemon juice, thyme, salt, pepper, creole seasoning, red pepper, vegetable oil, flour, shrimp, okra, fil powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=141526 (may not work)