· 2 tbsp Vegetable shortening
· 2 tbsp Flour,all-purpose
· 2 Onions,finely chopped
· 1 Green bell pepper,fine chop
· 5 cups Warm chicken broth
· 1 can stewed Tomatoes
· 1/2 lb Okra,cut into 1/4" pieces
· 1 1/2 tbsp File' Gumbo
· 2 Ribs celery,chopped
· 1 tsp Salt
· 1/2 tsp Pepper
· ½ tsp cayenne pepper
· 1/4 tsp Thyme
· 1 Bay leaf
· chicken, cooked
· 1 cup Uncooked rice
· Louisiana Hot Sauce
Preparation:
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).
Add onions and bell pepper; cook until onion is translucent, about 5 minutes.
Slowly add warm broth; stir until broth reaches a boil.
Add tomatoes, okra, celery, salt, file' gumbo, pepper, thyme and bay leaf; bring to a boil.
Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes.
The Rice:
The rice can be prepared separate and served with the Gumbo like a stew over the top or add a serving of rice in the center of the stew. OR you can cook the rice right inside the Gumbo which makes for a thicker hearty serving style.
Serve with Louisiana Hot Sauce available right at the table.
