Louisiana Gumbo

1. 1

   In large saucepot, heat oil.

2. 2

   Add flour and cook over low heat, stirring often, until roux turns dark brown and develops a nut-like aroma.

3. 3

   Add onions, celery, green pepper and garlic and cook until vegetables are tender.

4. 4

   Slowly add chicken broth, a little at a time, stirring after each addition; bring to a boil.

5. 5

   In separate skillet, brown chicken pieces until golden in color and add to pot with tomatoes, bay leaf and pepper sauce.

6. 6

   Simmer, uncovered, 45 minutes.

7. 7

   Add shrimp and okra; cook 10 minutes longer.

8. 8

   Serve with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.