Chicken Gumbo

• chicken
• 1 c. flour
• 1 stick oleo
• 2 c. onions
• 1 lb. cut okra
• 3 cloves garlic
• 1 (5 oz.) can tomato paste
• 1 (5 oz.) can tomatoes (plain or Ro-Tel)
• 2 tsp. Accent
• 1 c. green bell pepper
• 1 bunch parsley
• 1 bunch green onions (tops and all)
• 6 stalks celery, chopped
• 1 tsp. oregano
• 1 tsp. thyme
• 2 Tbsp. salt
• 1 Tbsp. pepper
• 1/2 Tbsp. red pepper

1. Boil chicken, reserving broth.
2. Melt oleo; add flour, making a dark brown roux.
3. Add onions, celery and okra.
4. Cook until slightly browned.
5. Add garlic, tomatoes, tomato paste, Accent, bell pepper, green onions and tops, parsley, oregano, thyme, salt, pepper and red pepper.
6. Add chicken broth (about 2 quarts).
7. Cook 1/2 hour or more.
8. Add chicken and simmer; serve over rice.

chicken, flour, oleo, onions, okra, garlic, tomato paste, tomatoes, accent, green bell pepper, parsley, green onions, stalks celery, oregano, thyme, salt, pepper, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=584606 (may not work)