1/4 c. oil
1/4 c. flour
1 lg. onion, chopped
1 bell pepper, chopped
2-3 ribs celery, chopped
2 c. tomatoes, pureed or juice
5-6 c. broth
Cooked rice
3 c. chicken, diced OR
1 whole chicken

To prepare gumbo, first make a roux. Mix oil and flour in 4 cup measuring cup. Microwave uncovered on High 5-7 minutes. Stir at 5 minutes and every 30 seconds thereafter - roux will be light brown at this time and will need to cook a little longer to reach the dark brown color so important in making gumbo.

Chop onion, green pepper, and celery in food processor while browning roux. Puree 1 can of tomatoes in processor. Add vegetables to roux in 4 cup measuring g cup. Saute on High for 10-15 minutes, stirring every 5 minutes.

Heat 5-6 cups broth in Dutch oven on range and add roux to broth. Stir until smooth. Add cooked chicken. Season to taste. Simmer for 10-20 minutes. Serve over hot, fluffy rice. Freezes well.