Classic Chicken Gumbo

Recipe Ingredients

2 tablespoons	30ml	Vegetable shortening
1/2 cup	80g / 2.8oz	Uncooked rice
2 tablespoons	30ml	Flour - all-purpose
2		Celery - chopped
2		Onions - finely chopped
1 teaspoon	5ml	Salt
1		Green bell pepper - fine chop
1/2 teaspoon	2.5ml	Pepper
5 cups	1185ml	Warm chicken broth
1/4 teaspoon	1.3ml	Thyme
8		Tomatoes - peeled/chopped
1		Bay leaf
1/2 lb	227g / 8oz	Okra - cut into 1/4" pieces
1		Broiler-fryer chicken - cooked

Recipe Instructions

1. In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined).

2. Add onions and bell pepper; cook until onion is translucent, about 5 minutes.

3. Slowly add warm broth; stir until broth reaches a boil.

4. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil.

5. Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes.

6. Stir and cook, covered, 20 minutes longer.

Source:
Paul Prudhomme's "Fork in the Road"

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