END-OF-THE-WEEK GUMBO Serves 4
		INGREDIENTS 3      Tablespoons Canola Oil 1      Yellow Onion, chopped 1      Garlic Clove, minced 2 1/2      Tablespoons all-purpose flour 1      Quart homemade chicken stock or canned broth, heated until hot 2      cups fresh or frozen sliced okra 2      cups fresh or canned chopped tomatoes 1      cup diced leftover cooked chicken, duck, turkey, or ham 1/2      bay leaf 1      fresh thyme sprig, or 1/4 teaspoon dried 1/2      Teaspoon Worcestershire sauce      dash of hot pepper sauce      salt and pepper, to taste      Hot cooked rice, for serving (optional) INSTRUCTIONS Warm 1 tablespoon of the oil in a saucepan over medium heat. Add the onion and the garlic and cook, stirring occasionally, until the onion is tender, 5 to 7 minutes. Remove the onion and the garlic to a dish. Add the flour and the remaining 2 tablespoons oil to the pan and cook over low heat, stirring occasionally, until the mixture turns light tan. Add the stock, increase the heat and cook, stirring, until the mixture comes to a boil. Reduce the heat to a simmer and add the reserved onions and garlic. Stir in the okra, tomatoes, leftover meat, bay leaf, thyme, Worcestershire and hot pepper sauce. Cover and cook at a very low simmer for 1 hour. Remove the bay leaf. Taste and add salt and pepper, if needed. Place about 1/4 cup of the rice in each bowl. Ladle the soup over the rice. Makes 1 ½ quarts (about 4 moderate servings). (The Wooden Spoon Book of Home-style Soups, Stews, Chowders, Chilis & Gumbos by Marilyn M. Moore)