Savannah Chicken Gumbo

• 1 (3- to 3 1/2-pound) broiler-fryer, cut up
• 1/2 cup butter or margarine, divided
• 3 quarts water
• 3 tablespoons all-purpose flour
• 2 (17-ounce) cans whole kernel corn, undrained
• 2 (14 1/2-ounce) cans whole tomatoes, undrained and finely chopped
• 4 cups sliced okra
• 1 (10-ounce) package frozen baby lima beans
• 1 tablespoon chopped fresh parsley
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon crushed red pepper

1. Brown chicken in 1/4 cup butter in a large Dutch oven. Add water, and simmer 1 hour or until chicken is tender. Remove chicken from broth and set broth aside. Remove meat from bones; cut into 2-inch pieces, and set aside.
2. Melt remaining butter in Dutch oven; stir in flour. Cook over medium heat, stirring occasionally, 10 minutes or until roux is the color of a copper penny. Stir in remaining ingredients; simmer for 10 minutes. Add chicken and reserved broth; cook over low heat 30 minutes or until vegetables are tender.

butter, water, allpurpose, whole kernel corn, tomatoes, okra, beans, parsley, sugar, salt, pepper, red pepper

Taken from www.myrecipes.com/recipe/savannah-chicken-gumbo (may not work)