Eula'S Chicken Gumbo

• 1 stewing hen or 3 to 4 lb. chicken parts
• 1 whole celery stalk, chopped (3 to 4 c.)
• 1 bunch green onions, chopped
• 1 (6 oz.) can tomato paste
• 1 Tbsp. salt
• black pepper
• 2 Tbsp. parsley flakes
• 1 tsp. minced garlic
• 1 1/2 c. chopped, fresh or frozen okra
• 1 1/2 c. flour
• 3/4 to 1 c. bacon drippings or oil

1. Place chicken in a large pot with water to cover.
2. Bring to boil and cook until chicken is done.
3. Remove chicken from pot; discard bones and skin.
4. Return meat to pot.
5. Add next 8 ingredients and add 3 quarts water.
6. Bring to boil, cover, reduce heat and cook approximately 1 hour (vegetables should be very tender).
7. Brown flour until dark brown in enough drippings or oil to moisten.
8. (An iron skillet is best for this.)
9. Add enough broth from pot to brown flour in skillet to make smooth thick gravy. Add gravy to pot.
10. Add salt and pepper if needed.
11. Cover and simmer a few minutes before serving.
12. Serve over rice.

stewing hen, celery stalk, green onions, tomato paste, salt, black pepper, parsley flakes, garlic, okra, flour, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=289788 (may not work)