Chicken And Okra Gumbo

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

1. Cook chicken about 45 minutes.
2. Remove chicken and reserve broth.
3. Bone and cube chicken; set aside.
4. In an 8-quart kettle combine oil and flour until smooth.
5. Cook over medium-high heat for 5 minutes, stirring constantly.
6. Reduce heat to medium; cook and stir about 5 more minutes, until mixture is reddish-brown (color of a penny).
7. Turn the heat to high; stir in 2 cups of reserved broth, mixing well.
8. Cook and stir until thickened.
9. Add onions, celery, green pepper and garlic; cook and stir for 5 minutes.
10. Add chicken, tomatoes, okra, bay leaves, basil, salt, pepper and hot sauce.
11. Simmer 1 1/2 to 2 hours.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=574892 (may not work)