[Balboa, Cuidad de Panamá, Rep. of Panamá; 08º 56'N/079º 33 W

Shirley and Frank of Windsong prepared this at friend Sarah and Dan's home in Clayton, nearby to the Panamá Canal.  We indulged as we watched Superboal 2008, a rare television experience. (Adapted from www.recipesource.com )

      1/3  cup             all-purpose flour
      1/4  cup             cooking oil
      1/2  cup             onion -- chopped
      1/3  cup             celery -- chopped
      1/4  cup             green pepper -- chopped
     4  cloves             garlic -- minced
      1/4  tsp              black pepper
      1/2  tsp              red pepper
         1  tsp               Cajun seasoning
        3  cups            chicken broth -- heated
     8  ounces             andouille or smoked sausage*, quartered lengthwise -- cut into 1/2″ slices
  1 1/2  cups              okra* -- sliced, OR 10 ounces  frozen cut okra -- thawed
                2              bay leaves
        1 1/2  lb            frozen, shelled shrimp* -- thawed
          2   cups           hot cooked rice
 
For roux, in a large heavy saucepan or Dutch oven combine flour and oil till smooth.  Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium.  Cook and stir about 15 minutes more or till roux is the color of a penny. Stir in onion, celery, green pepper, garlic, black and red pepper.  Cook over medium heat for 3-5 minutes or till vegetables are just crisp-tender,
stirring often. Gradually stir in hot chicken broth, sausage, okra and bay leaves. If using chicken, add now.   Bring to boiling; reduce heat.  Cover; simmer 20-30 minutes, or until chicken is tender--if using shrimp, add during last 5 minutes of cooking.
 
* Note: Windsong used celery in lieu of okra. You can substitute chicken for the shrimp.  Use 1 whole boneless, skinless
 chicken breast or 1/2 breast and 1 leg/thigh joint, cooked and cut into bite sized pieces.