Chicken And Okra Gumbo

• 1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
• 2 quarts water
• 1/4 cup canola oil or bacon drippings
• 2 tablespoons all-purpose flour
• 2 medium onions, chopped
• 2 celery ribs, chopped
• 1 medium green pepper, chopped
• 3 garlic cloves, minced
• 1 can (28 ounces) tomatoes, drained
• 2 cups fresh or frozen sliced okra
• 2 bay leaves
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 to 2 teaspoons hot pepper sauce
• 2 tablespoons sliced green onions
• Minced fresh parsley
• Hot cooked rice

1. Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender.
2. Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside.
3. In an soup kettle, combine oil or drippings and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1-1/2 to 2 hours.
5. Discard bay leaves. Garnish with green onions and parsley. Serve with rice. Yield: 8-10 servings.

chicken, water, canola oil, flour, onions, celery, green pepper, garlic, tomatoes, okra, bay leaves, basil, salt, pepper, hot pepper, green onions, fresh parsley, rice

Taken from www.epicurious.com/recipes/member/views/chicken-and-okra-gumbo-51913241 (may not work)