Chicken Gumbo

• 5 pounds chicken, whole two birds, cut into 8 pieces
• 2 teaspoons prepared mustard dried
• 2 teaspoons paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 18 teaspoon allspice ground
• 1 pinch cayenne pepper
• 2 tablespoons olive oil
• 4 each celery stalks
• 2 medium onions chopped
• 2 each sweet red bell peppers cored, chopped
• 1 each green bell peppers cored, diced
• 1 tablespoon garlic chopped
• 4 cups okra sliced
• 1 can italian plum (roma) tomatoes chopped
• 2 tablespoons tomato paste
• 1 teaspoon thyme dried

1. Rinse chicken pieces and pat dry.
2. Preheat oven to 400F (200C).
3. Combine first 6 seasonings in a small bowl and rub into chicken pieces.
4. Place chicken in a shallow baking pan and bake for 15 minutes.
5. Set aside.
6. Place oil in a large, heavy pot.
7. Add celery, onions, red and green peppers and garlic; cook over low heat, stirring, for 10 minutes.
8. Raise heat to medium, add okra and cook, stirring, an additional 5 minutes.
9. Add tomatoes, tomato paste, thyme and bay leaf.
10. Add chicken and any pan juices to the pot.
11. Cover with reserved tomato juices, making sure that all the chicken pieces are covered in liquid.
12. Simmer over medium-low heat, partially covered, until chicken is crisp.
13. Stir in 2 tablespoons parsley.
14. Cook, uncovered, for 15 minutes longer.
15. If gumbo begins to boil, reduce heat.
16. Adjust seasonings to taste.
17. Garnish with remaining parsley.
18. If desired, serve hot over cooked rice.

chicken, paprika, salt, black pepper, ground, cayenne pepper, olive oil, celery stalks, onions, sweet red bell peppers, green bell peppers, garlic, okra, italian plum, tomato paste, thyme

Taken from recipeland.com/recipe/v/chicken-gumbo-43240 (may not work)