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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 oil1/4 cup flour3 stalks celery, sliced1 large onion, chopped1 green pepper, chopped2 cloves garlic, minced10 oz. okra2 cups chicken broth2 cups water1/4 cup Worcestershire SauceTobasco or red pepper to taste1/4 cup ketchup16 oz. can diced tomatoes in sauce10 bay leavesSalt and Pepper to taste1/2 teaspoon thyme1/2 teaspoon rosemary1/8 cup brown sugar4 cups cooked, chopped chicken or hen1 lb. shrimpCooked RiceBoil 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+.