Shrimp Gumbo

This is the Shrimp Gumbo recipe from Shelby, my mother-in-law, that everyone loves. It's great for those fall football gatherings or any cold night.

• 1/4 cup vegetable oil
• 1/4 cup flour
• 3 stalks celery, sliced
• 1 large onion, chopped
• 1 green pepper, chopped
• 2 cloves garlic, minced
• 10 oz. okra
• 2 cups chicken broth
• 2 cups water
• 1/4 cup Worcestershire Sauce
• Tobasco or red pepper to taste
• 1/4 cup ketchup
• 16 oz. can diced tomatoes in sauce
• 10 bay leaves
• Salt and Pepper to taste
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1/8 cup brown sugar
• 4 cups cooked, chopped chicken or hen
• 1 lb. shrimp
• Cooked Rice

Boil chicken in water until done. In saucepan, brown oil and flour to make a roux; careful not to burn. In separate 8-qt. saucepan, brown onions, green pepper, celery, and garlic 1 tablespoon of oil. Mix in okra and next 11 ingredients. Add rue. Stir and cook on medium until okra is tender. Add cooked chicken. Add shrimp. Add cooked rice or serve rice separately and let guests mix with gumbo to their taste.

TIP: I use the broth from the cooked chicken. If it isn't enough add College Inn canned chicken broth for the best taste. I double the recipe to feed about 12+.