Shreveport Gumbo - cooking recipe

Ingredients

2 Tbsp. flour
2 Tbsp. oil
1 c. chopped onions
1/3 c. green pepper
1/3 c. chopped green onions
1/4 Tbsp. chopped celery
2 bay leaves
10 oz. pkg. frozen cut okra
1 1/2 lb. fresh medium shrimp, shelled and deveined or 2 (12 oz.) bags frozen medium shrimp
2 garlic cloves, minced
3 c. chicken broth
1 1/2 c. cocktail vegetable juice
1 tsp. salt
1/2 tsp. thyme leaves, crushed
1/4 to 1/2 tsp. cayenne pepper
28 oz. can (3 c.) tomatoes, undrained and cut up
2 c. cubed, cooked chicken
4 c. hot cooked white rice

Preparation

In large heavy skillet, combine flour and oil.
Cook over medium heat 25 to 30 minutes or until dark reddish-brown roux is formed; stir frequently first 15 minutes, or stir constantly last 15 minutes.
Remove from heat; immediately stir in onions, green pepper, celery and garlic until roux stops browning.
Return to heat; cook over low heat 8 to 10 minutes, or until vegetables are tender, stirring frequently.