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Okra Gumbo

4 bunches green onions, cleaned and chopped
2 fryers, boiled and deboned (reserve broth)
2 cans chicken broth
1/2 to 1 cup shortening or oil
3 (10 ounce) packages okra or about 2 pounds fresh okra, cut up
3 cans stewed tomatoes
Gumbo file
3/4 cup all-purpose flourMelt shortening in a cast iron Dutch oven. Add flour and stir together over high heat until mixture forms a thick, but stirrable paste. Brown until mixture is a deep dark brown, almost burning.Add chicken broth from boiled chickens and canned broth. Let mixture come to a rolling boil; reduce heat, then add deboned chicken, chopped green onions and tomatoes.In a skillet, slowly fry okra in a little oil, until no longer slimy, but not black. Add okra to gumbo mixture in the Dutch oven. Bring to a slow boil, stirring occasionally for about 20 minutes.Turn off heat. When mixture is no longer boiling, sprinkle file over top and stir lightly. Let stand about 15 minutes.Serve over rice.


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