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    ngredients: Chicken Gumbo (I used caulifllower not okra and I put it over cous cous not rice...yum!!!!!! 1/3 cup flour 1/4 cup canola oil 1/3 cup celery , chopped 1/3 cup bell pepper , chopped 1/2 cup yellow onion , chopped 3 cloves garlic , chopped fine 1 (16 ounce) can chopped tomatoes 3 cups chicken broth 1/2 teaspoon thyme 1/2 teaspoon basil 2 bay leaves 2 tablespoons Worcestershire sauce 1/2-1 teaspoon hot pepper sauce (Tabasco or cayenne pepper or to your taste.) 1/2 teaspoon salt 1/2 cup canned corn or 1/2 cup frozen corn 1/4-1/2 teaspoon cumin 1/2 teaspoon black pepper 2 cups okra , sliced (fresh or frozen) 1/2-1 lb shrimp , cleaned & shells off rice Directions: 1 Add oil to skillet, heat over medium heat add the flour, to make a roux. 2 (It is ready when it's color matches that of a penney). 3 This may take about 15 minutes. 4 Stir in onion, celery, bell pepper, garlic, and black pepper. 5 Cook over medium heat about 3 minutes or till vegetables are crisp tender. 6 Gradually stir in chicken broth, tomatoes, salt, Worcestershire sauce, pepper sauce, corn, okra, Basil, thyme, cumin and bay leaf. 7 Bring to boiling point; reduce heat. 8 Cover and simmer for 20 to 30 minutes. 9 Add SHRIMP during the last 5 minutes. 10 Serve over Rice. 11 This can also be made with chicken, if using chicken. 12 Use chicken breast cut in chunks Add during the last 20 to 30 minute cooking time. I used chicken and sausage Yum
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