Classic Chicken Gumbo

This flavorful, hearty soup Creole-style chicken gumbo is made with tomatoes, spices, and the "holy trinity" of Cajun and Creole cooking. An excellent option if you're looking for authentic yet uncomplicated Louisiana-style soup.

This Recipe Serves 6

Whatcha Need:

• 2 Tablespoons Vegetable shortening
• 2 Tablespoons Flour,all-purpose
• 2 onions,finely chopped
• 1 green bell pepper,finely chopped
• 5 cups Warm chicken broth
• 8 Tomatoes,peeled/chopped
• 1/2 pound okra,cut into 1/4" pieces
• 1-1/2 Tablespoons File' powder
• 1/2 cup Uncooked rice
• 2 Ribs celery,chopped
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/4 teaspoon Thyme
• 1 Bay leaf
• 1 Broiler-fryer chicken,cooked

Whatcha Do:

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, file' gumbo, 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.