Classic Chicken Gumbo

Course : Cajun
Serves: 6
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Ingredients:

2 tablespoons vegetable shortening
1/2 cup uncooked rice
2 tablespoons flour -- all-purpose
2 ribs celery -- chopped
2 medium Onions -- finely chopped
1 teaspoon salt
1 medium green bell pepper -- fine chop
1/2 teaspoon pepper
5 cups warm chicken broth
1/4 teaspoon thyme
8 medium tomatoes -- peeled/chopped
1 piece bay leaf
1/2 pound okra -- cut into 1/4 inch pieces
1 medium broiler-fryer chicken -- cooked
 

Preparation / Directions:

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.


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