Recipe - Classic Chicken Gumbo

2 tablespoon Vegetable shortening
2 tablespoon Flour,allpurpose
2 Onions,finely chopped
1 Green bell pepper,fine chop
5 cup Warm chicken broth
8 Tomatoes,peeled/chopped
One half pound Okra,cut into 1/4" pieces
One half cup Uncooked rice
2 Ribs celery,chopped
1 teaspoon Salt
One half teaspoon Pepper
One fourth teaspoon Thyme
1 Bay leaf
1 Broilerfryer 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. From: Michael Orchekowski
(Home_Cooking)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini