New Orleans Chicken Gumbo - cooking recipe

Ingredients

1 cup chopped onion
3 slices bacon, diced
1 cup chopped green pepper
3-1/2 to 4-pound broiler-fryer chicken, cut up
1/2 cup chopped celery
4 cups water
2 cans (16 ounces each) tomatoes, coarsely chopped
2 ribs celery with leaves
1/2 cup whole kernel corn
1 carrot, cut in thirds
1/4 cup chopped parsley
2 bay leaves
1 to 2 teaspoons bottled red pepper sauce
1 teaspoon salt
1 teaspoon basil
1/2 cup salad oil
1/2 teaspoon thyme
1/2 cup all-purpose flour
1 pound shrimp, shelled and deveined (optional)
3 cups (3/4 pound) sliced okra or 3 packages (10 ounces) frozen okra, sliced
3 cups hot cooked rice

Preparation

In dutch oven, cook bacon until crisp.
Remove with slotted spoon, drain on paper towels.
Brown chicken in drippings.
Add water, celery, carrot, onion, bay leaves, and salt.
Bring to a boil over high heat; reduce heat and simmer uncovered 35 minutes. Remove chicken from broth.
When cool, remove meat from bones and cut into cubes.
Strain broth and skim off fat.
Meanwhile, for roux, heat oil in saucepan over low heat.
Stir in flour until smooth.
Cook, stirring frequently, until medium brown, about 30 minutes.
Return chicken broth to dutch oven.
Stir in roux.
Add chicken, bacon, and remaining ingredients except shrimp and rice. Cover and simmer over low heat about 1-1/2 hours, stirring occasionally.
Add shrimp; simmer about 10 minutes more.
Taste for seasoning.
Serve with steamed rice.
Makes 14 cups, about 190 calories per cup.