Louisiana Gumbo - cooking recipe

Ingredients

1/4 c. vegetable oil
1/3 c. all-purpose flour
1 c. chopped celery
1 c. chopped green pepper
3 cloves garlic, chopped
4 c. chicken broth
2 1/2 to 3 lb. chicken, cut up
1 (16 oz.) can whole tomatoes (undrained)
1 bay leaf
1 tsp. pepper sauce
3/4 lb. shelled, deveined shrimp (medium size)
1 pkg. frozen whole okra, cut into 2 inch pieces
3 c. cooked rice

Preparation

In large saucepot, heat oil.
Add flour and cook over low heat, stirring often, until roux turns dark brown and develops a nut-like aroma.
Add onions, celery, green pepper and garlic and cook until vegetables are tender.
Slowly add chicken broth, a little at a time, stirring after each addition; bring to a boil.
In separate skillet, brown chicken pieces until golden in color and add to pot with tomatoes, bay leaf and pepper sauce.
Simmer, uncovered, 45 minutes.
Add shrimp and okra; cook 10 minutes longer.
Serve with rice.
Makes 6 to 8 servings.