Helen'S Chicken Gumbo

• 1 chicken breast
• 2 chicken legs
• 2 Tbsp. butter
• 2 Tbsp. .flour
• 2 c. chicken broth
• 1 large onion, chopped
• 1/4 c. chopped green pepper
• 1/8 tsp. leaf thyme
• 1/4 tsp. hot pepper sauce
• 1 bay leaf
• 2 Tbsp. oil
• 1 lb. can whole tomatoes and juice
• 2 c. sliced okra
• file gumbo powder (optional)
• hot cooked rice

1. Cut chicken into 2-inch pieces.
2. Saute chicken in large heavy skillet in butter until well browned on all sides.
3. Remove chicken to 3-quart saucepan and set aside.
4. Stir flour into drippings until smooth.
5. Heat to simmering, stirring constantly.
6. Reduce heat to low.
7. Heat and stir until flour turns medium brown, about 10 minutes.
8. Stir in chicken broth until blended.
9. Heat to boil, stirring occasionally.
10. Pour over chicken in saucepan.
11. Saute onion, green pepper, thyme, hot pepper sauce and bay leaf in oil until tender, about 5 minutes.
12. Stir into chicken.
13. Cut tomatoes in half.
14. Stir into chicken along with juice.
15. Bring to boil. Reduce heat and simmer.

chicken, chicken, butter, flour, chicken broth, onion, green pepper, thyme, hot pepper sauce, bay leaf, oil, tomatoes, okra, file gumbo powder, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1010985 (may not work)