Chicken & Okra Gumbo Louisiana Style Recipe

• 10 tbsp. veg. oil (for Roux)
• 10 tbsp. flour (for Roux)
• 1 med. onion, diced fine
• 2 cloves garlic, diced fine
• 1 sm. green pepper, diced fine
• 2 ribs celery, diced fine
• 1 pound okra, sliced 1/8 inch thick
• 1 3 to 3 1/2 pound fryer, cut in 8 pcs

1. Heat oil in skillet.
2. Add in flour.
3. Cook over medium heat till flour gets dark brown like chocolate.
4. (Roux must be stirred constantly so which it won't burn.)
5. Add in onions, garlic, green pepper, celery and okra; cook for about 10 min, set off heat.
6. In 6 or possibly 8 qt pot, add in 2 1/2 qts of water, add in Roux to water and add in chicken pcs.
7. Bring to boil.
8. Lower heat to simmer.
9. Simmer 1 to 1/2 hrs or possibly till chicken is tender.
10. Salt and pepper to taste.
11. Serve over steamed rice and garlic bread on the side.
12. You can use fish and chicken or possibly shrimp.
13. You can use 1/2 the recipe and freeze leftovers.
14. Can also use frzn cut okra.

oil, flour, onion, garlic, green pepper, celery, okra, fryer

Taken from cookeatshare.com/recipes/chicken-okra-gumbo-louisiana-style-41113 (may not work)