Recipe: Creole Chicken Gumbo (using cooked chicken, Wesson, 1960's)

CREOLE CHICKEN GUMBO

1 cup cut celery and leaves
1 large onion, chopped
1 tbsp. flour
1/4 cup Wesson oil
3 cups chicken broth
1 (16 oz.) can tomatoes
1 green bell pepper, chopped
1 bay leaf
1/4 tsp. thyme
2 cups sliced okra (fresh, frozen or canned)
2 tbsp, chopped fresh parsley
Salt to taste
1/4 tsp. Tabasco
2 cups coarsely cut cooked chicken
1 (5 oz.) can shrimp, drained
Hot cooked rice (for serving)

Cook celery, onion and flour in oil 5 minutes, stirring as needed.

Add next 9 ingredients, stir well. Simmer 30 minutes. Stir occasionally.

Add chicken and shrimp, heat through.

Add a dash of Tabasco, serve in soup bowls with hot rice on top.

Makes 6 servings
Source: Recipe pamphlet: 101 Glorious Ways to Cook Chicken from Wesson Oil, 1960's