Chicken Gumbo - cooking recipe

Ingredients

2 large fryers
2 boxes frozen cut okra
2 large bell peppers
2 large onions
5 stems celery
1 Tbsp. parsley
1 Tbsp. thyme
1 tsp. marjoram
3 cloves garlic
3/4 c. Wesson oil
3/4 c. flour
1 (16 oz.) can stewed tomatoes
1 (10 oz.) can Ro-Tel tomatoes (with chilies)
5 bay leaves
salt and pepper to taste

Preparation

Boil and debone fryers.
Make a dark roux of flour and oil. To the roux, add vegetables, chopped.
Let cook until just tender; add vegetables to a large soup kettle.
Add tomatoes, broth and some water.
Boil 1 1/2 hours, then add meat and the herbs.
Cook 10 minutes.
Can add shrimp, too.
Serve over rice in soup bowl. Yield:
12 servings.