Creole Gumbo - cooking recipe

Ingredients

1 1/2 gal. water
1 (4 lb.) chicken, cut up
5 bay leaves
5 sprigs parsley
3 whole garlic cloves
1 lb. andouille or smoked sausage
3 medium onions, chopped
6 green onions, chopped
1 large green bell pepper, chopped
1 large celery rib, chopped
3 Tbsp. minced garlic
4 chicken bouillon cubes
2 (14 oz.) cans Italian-style tomatoes (undrained), chopped
1 (6 oz.) can tomato paste
3 Tbsp. lemon juice
2 tsp. dried whole thyme
1 Tbsp. salt
3/4 tsp. pepper
1/2 tsp. Creole seasoning
1 tsp. red pepper
1 1/4 c. vegetable oil
1 1/2 c. flour
2 lb. medium size shrimp
2 (10 oz.) pkg. frozen sliced okra, thawed
1/2 tsp. fil powder

Preparation

Bring the first 5 ingredients to a boil in a large stockpot; cover, reduce heat and simmer 1 hour. Remove chicken, reserving broth. Skin, bone and cut into pieces; set aside.