Cajun: Gumbo 02 by Recipe Cottage

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	Gumbo 02

		CREOLE GUMBO 10 servings 4 tbsp flour 4 tbsp oil 1 chicken, cut-up 2 quarts water 1 quart chicken stock 2 tbsp butter 1 celery stalk, chopped 1 large green pepper, chopped 1 large onion, chopped 1/2 tsp pepper 2 garlic cloves, minced 28oz can tomatoes, chopped 1 tbsp parsley 16oz pkg frozen okra 1/4 tsp cayenne pepper 1/4 tsp hot pepper sauce 1 tsp worcestershire sauce 1 bay leaf 1 lb shrimp, peeled and deveined 1/2 lb bay scallops, or sea scallops cut in half 1 lb crabmeat, shredded or chopped Combine oil and butter in a 3 quart pot. Cook slowly for 1/2 hour, the mixture will turn a deep brown color. Set aside after cooking. Add water and broth in large pot and bring to a boil. Cook chicken for 1/2 hour; skim off excess fat. Remove chicken from pot. When cool; skin, bone and dice chicken. Discard skin and bones. Slowly pour chicken broth into roux; stirring well. Melt butter in large pot over medium heat. Add celery, onion, pepper and garlic; cook for 10 minutes. Do not brown. Add chicken broth/roux mixture to vegetables. Stir while bringing to a boil. Add tomatoes, parsley, okra, cayenne pepper, hot pepper sauce, worcestershire sauce and bay leaf. Bring to another boil and reduce to simmer; cook for 1/2 hour. Add chicken and simmer for 15 minutes. Add shrimp and scallops and cook for 5 minutes. Add crabmeat and cook for 5 more minutes. Remove bay leaf and serve in bowls over cooked rice.