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Classic Chicken Gumbo

cajun

2 tablespoons Vegetable shortening
1/2 cup Uncooked rice
2 tablespoons Flour; all-purpose
2 Ribs celery; chopped
2 Onions; finely chopped
1 teaspoon Salt
1 Green bell pepper; fine chop
1/2 teaspoon Pepper
5 cups Warm chicken broth
1/4 teaspoon Thyme
8 Tomatoes; peeled/chopped
1 Bay leaf
1/2 pound Okra; cut into 1/4" pieces
1 Broiler-fryer chicken; cooked

1. In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined). 2. Add onions and bell pepper; cook until onion is translucent, about 5 minutes. 3. Slowly add warm broth; stir until broth reaches a boil. 4. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil. 5. Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes. 6. Stir and cook, covered, 20 minutes longer.

Yield: 6 servings

Preparation Time: 0:00

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