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Salt and Pepper to taste
Boil and debone chicken; retain broth. Put vegetable oil and lour in skillet; mix
and cook on low temperature until dark brown. Stir constantly, you're making a
roux. Add chopped vegetables; cook until tender. Add mixture to large soup
kettle. Add tomatoes, strained broth from chicken, and a little water. Simmer 1 to
2
hours. Add chicken meat and herbs/spices. Cook approximately 10 minutes.
YOU MAY add seafood at this time; like shrimp, oysters, crab, etc. Serve over rice in a
soup bowl.
Note: If file' is available you may want to add it over gumbo after gumbo has been put
over rice in bowl.
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