|All purpose flour||1⁄2 Cup (8 tbs)|
|Chicken breast halves||12 Ounce, skinned|
|Water||5 Cup (80 tbs)|
|Onion||2 Cup (32 tbs), chopped|
|Green bell pepper||1 Cup (16 tbs), chopped|
|Celery||1 Cup (16 tbs), chopped|
|Garlic||3 Clove (15 gm), minced|
|Lean ham||3⁄4 Cup (12 tbs), chopped|
|Tomato paste||1 1⁄2 Cup (24 tbs)|
|Dried parsley||1 Tablespoon|
|Worcestershire sauce||1 1⁄2 Teaspoon|
|Black pepper||3⁄4 Teaspoon|
|Dried thyme||1⁄8 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Hot sauce||1⁄8 Teaspoon|
|Frozen okra||10 Ounce (1 Package)|
|Medium shrimp||1 Pound, peeled|
|Hot cooked rice||4 Cup (64 tbs), cooked without salt or fat|
1. Preheat oven to 350°.
2. Spread flour evenly in a jelly-roll pan. Bake at 350° for 30 minutes or until browned, stirring every 10 minutes. Remove flour from oven, and set aside.
3. Combine chicken and water in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is done. Remove chicken from pan, reserving broth in pan. Bone chicken, and shred with 2 forks. Set aside.
4. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add onion, bell pepper, celery, and garlic; saute 8 minutes or until tender. Stir in browned flour. Gradually stir in reserved chicken broth, shredded chicken, ham, and next 12 ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes, stirring occasionally. Add shrimp; cook 3 minutes or until shrimp turn pink. Discard bay leaves. Serve gumbo over rice; sprinkle with file powder, if desired.