Chicken Gumbo

• 1 (2 1/2 to 3 lb.) frying chicken
• 1/3 c. oil
• 1 (No. 1) can whole tomatoes
• 1 (20 oz.) bag frozen okra
• 1 bay leaf
• 1/2 lb. boiled ham, cubed or smoked sausage
• 2 ribs celery, chopped
• 3 to 4 cloves garlic, chopped
• salt and pepper
• 2 medium onions, chopped

1. Boil chicken in 3-quarts water until done.
2. Reserve stock. Cut chicken into bite sized pieces.
3. In large skillet, heat oil and stir in flour.
4. Cook until dark brown.
5. Add onions and celery. Simmer until onions are clear.
6. Add ham or sausage, tomatoes and 1/3 chicken stock.
7. Simmer 15 minutes.
8. Add cubed chicken and remaining stock, garlic and bay leaf.
9. Cook 1 1/4 hours on low. Stir occasionally.
10. Drain thawed okra and add; cook 45 minutes longer.
11. Serve over rice.

chicken, oil, tomatoes, frozen okra, bay leaf, boiled ham, celery, garlic, salt, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=687965 (may not work)