Recipe(tried): Chicken Gumbo

Chicken Gumbo

Boil 1 fryer or hen, cool, remove meat from bones and remove fat from broth.
Chop fine:
1 cup celery
1/2 cup bell pepper
1 bunch green onions
1 large or 2 small onions
1 or 2 cloves garlic
a hand full of chopped parsley

Make a roux:
Brown 1/2 cup flour in 1/2 cup cooking oil. This has to be stirred constantly, and cannot be left or it will burn. Cook until it is the color of baking chocolate. Be careful, you can get a nasty burn if splashed on the skin.
This can be done in the oven and will eliminate standing over it, just stirring occasionally and finishes on top of stove.

Add:
chopped vegetables to the roux, and simmer, it will start out dry looking, but as the veggies give up their liquid, will have plenty to cook veggies. Stir occasionally, I usually simmer for an hour or two. When this mix is cooked, add it to the chicken broth with the chicken. Add salt and pepper to taste. I like to add a creole seasoning to taste also. (Tony Cachere's, Zatarain's, etc)
I slice smoked sausage and cook them to remove some of the fat and add to my chicken gumbo.

Simmer for another 30 minutes to an hour adding more liqid if needed. I make my broth thin as opposed to thick like a gravy. The New Orleans or Creole method uses okra and tomatoes.

I hope this helps, it is always hard for me to give recipes since I cook a gumbo that will feed 10 to 20 people at a time and freeze it. By the way, gumbo to me is always better the next day, than the day it is made.