Creole Gumbo - cooking recipe

Ingredients

4 Tbsp. flour
4 Tbsp. oil
1 chicken, cut up
2 qt. water
1 qt. chicken stock
2 Tbsp. butter
1 celery stalk, chopped
1 large green pepper, chopped
1 large onion, chopped
1/2 tsp. pepper
2 garlic cloves, minced
1 (28 oz.) can tomatoes, chopped
1 Tbsp. parsley
1 (16 oz.) pkg. frozen okra
1/4 tsp. cayenne pepper
1/4 tsp. hot pepper sauce
1 tsp. Worcestershire sauce
1 bay leaf
1 lb. shrimp, peeled and deveined
1/2 lb. bay scallops or sea scallops, cut in half
1 lb. crabmeat, shredded or chopped

Preparation

Combine oil and butter in a 3-quart pot.
Cook slowly for 1/2 hour; the mixture will turn a deep brown color.
Set aside after cooking.
Add water and broth in large pot and bring to a boil. Cook chicken for 1/2 hour; skim off excess fat.
Remove chicken from pot.
When cool, skin, bone and dice chicken.
Discard skin and bones.