1/2 c. flour
1 bunch celery
1 lb. fresh mushrooms, thin sliced
1 bunch (about 6) green onion, chopped sm.
1 med. onion, chopped sm.
1 lb. lean baked chicken, cut into 1/4" cubes
2 tbsp. light oil
3 1/2 c. water
1/2 tsp. salt
1/4 tsp. cayenne pepper

1. Wash the celery, devein the celery with a peeling knife and then cut into thin slices.

2. Heat the oil in a large skillet, add flour and brown, stirring constantly (roux).

3. Bring water to boiling in a large pot then reduce heat. Add the roux slowly, stirring constantly.

4. Add the green onion, onion, mushrooms, celery and chicken one ingredient at a time, stirring frequently. Bring to a slow boil.

5. Add the salt and the cayenne pepper and simmer for 20 minutes. Use additional water to thin the gumbo.

Serves 3-4. Season to taste.