Title: Classic Chicken Gumbo From Tony Burke
Categories: Cajun
Yield: 6 Servings

2	tb	Vegetable shortening
2	tb	Flour,all-purpose
2		Onions,finely chopped
1		Green bell pepper,fine chop
5	c	Warm chicken broth
8		Tomatoes,peeled/chopped
1/2	lb	Okra,cut into 1/4" pieces
1/2	c	Uncooked rice
2		Ribs celery,chopped
1	ts	Salt
1/2	ts	Pepper
1/4	ts	Thyme
1		Bay leaf
1		Broiler-fryer chicken,cooked

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.

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