Lynn's Whole Chicken Okra Gumbo
2 tbl vegetable shortening
2 tbl flour
2 x onions, finely chopped
1 x green bell pepper, finely chopped
5 cup warm chicken broth
8 x tomatoes, peeled, chopped (or 1 lg. can)
1/2 lb okra cut into 1/4 inch pieces
1/2 cup uncooked rice
2 x ribs celery, chopped
1 tsp salt
1/2 tsp pepper
1/4 tsp thyme
1 x bay leaf
1 x broiler-fryer chicken, cooked
Method :
Make a roux: in a large Dutch oven, melt the shortening over LOW HEAT, if this
burns, start over, add flour a little at a time, cook and stir until brown, not
burnt, about 10 minutes. Add onions and bell pepper, cook until translucent;
about 5 minutes. Slowly add warm broth, stir until it comes to a boil. Add
tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil.
Add chicken. When mixture boils again, reduce heat to low, cover and cook about
20 more minutes. Stir and cook covered about 20 minutes longer, or until it
becomes a heavier soup.
apogee: the highest point.