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Classic Chicken Gumbo

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      Title: CLASSIC CHICKEN GUMBO
 Categories: Ethnic, Soups
      Yield: 6 Servings
 
      2 tb Vegetable shortening
      2 tb Flour,all-purpose
      2    Onions,finely chopped
      1    Green bell pepper,fine chop
      5 c  Warm chicken broth
      8    Tomatoes,peeled/chopped
    1/2 lb Okra,cut into 1/4" pieces
    1/2 c  Uncooked rice
      2    Ribs celery,chopped
      1 ts Salt
    1/2 ts Pepper
    1/4 ts Thyme
      1    Bay leaf
      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. From: Michael
  Orchekowski (Home_Cooking)
 
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