Instructions: Gumbo will be served over the rice. Prepare the rice to be done at the end.

Combine chicken, 2 cup water, celery salt and pepper in a medium pot and boil until chicken is done. Remove chicken and pull from bone, chop.

Reserve liquid, discard celery. Fry the bacon. Remove and chop. Saute the onion, celery, pepper and garlic in the bacon drippings, until translucent. Make a roux in a large pot by melting the butter and adding the bacon drippings, flour, salt and pepper. Heat on medium, stirring until roux is a medium brown in color. Add the saute onion, celery, pepper, garlic and bacon. Add one cup of the chicken broth and the tomato juice, stir continuously until thickened. Add the following ingredients to the roux mixture can of chopped tomatoes. Beer or wine Soy Sauce, Worcestershire, Chili Powder, Ground Cumin, Garlic Powder, Salt, Pepper and Tabasco to taste

Heat to a slow boil then add the following seafood along with juices Peeled shrimp, raw oysters or clams, scallops and crabmeat plus several cracked claws Bring gumbo to a boil until shrimp are pink, then serve over cooked White Rice. Pass Tabasco. If gumbo is too thick after adding seafood, thin with more chicken stock, tomato or V8.

Serves 4-6

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