Chicken And Okra Gumbo

• 1 chicken, cut up
• 1/4 c. cooking oil
• 2 medium onions, chopped
• 1 green pepper, chopped
• 1 (28 oz.) can tomatoes, drained
• 2 bay leaves
• 1 tsp. salt
• 1 to 2 tsp. hot pepper sauce
• 2 qt. water
• 2 Tbsp. all-purpose flour
• 4 celery stalks, chopped
• 3 garlic cloves, minced
• 2 c. sliced fresh or frozen okra
• 1 tsp. dried basil
• 1/2 tsp. pepper
• 2 Tbsp. sliced green onions

1. Boil chicken in water in large pot, about 30 to 45 minutes. Remove chicken and reserve broth.
2. Bone and cube chicken; set aside.
3. In large pot, combine oil and flour until smooth.
4. Cook over medium-high heat for 5 minutes, stirring constantly.
5. Reduce heat to medium.
6. Cook and stir about 5 minutes more or until mixture is reddish-brown.
7. Turn the heat to high.
8. Stir in 4 cups of reserved broth, mixing well.
9. Cook and stir until thickened. Add onions, celery, green pepper and garlic; cook and stir for 5 minutes.
10. Add tomatoes, okra, bay leaves, basil, salt, pepper and hot pepper sauce.
11. Simmer 1 1/2 to 2 hours.
12. Add additional seasonings to taste.
13. Stir in chicken; heat through.
14. Serve with rice.
15. Great meat!

chicken, cooking oil, onions, green pepper, tomatoes, bay leaves, salt, hot pepper sauce, water, flour, celery stalks, garlic, okra, basil, pepper, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457395 (may not work)