LOW CHOLESTEROL CHICKEN GUMBO

1/2 c. flour1 bunch celery1 lb. fresh mushrooms, thin sliced1 bunch (about 6) green onion, chopped sm.1 med. onion, chopped sm.1 lb. lean baked chicken, cut into 1/4" cubes2 tbsp. light oil3 1/2 c. water1/2 tsp. salt1/4 tsp. cayenne pepper
1. Wash the celery, devein the celery with a peeling knife and then cut into thin slices.
2. Heat the oil in a large skillet, add flour and brown, stirring constantly (roux).
3. Bring water to boiling in a large pot then reduce heat. Add the roux slowly, stirring constantly.
4. Add the green onion, onion, mushrooms, celery and chicken one ingredient at a time, stirring frequently. Bring to a slow boil.
5. Add the salt and the cayenne pepper and simmer for 20 minutes. Use additional water to thin the gumbo.
Serves 3-4. Season to taste.