Creole Chicken Gumbo

• 1 (3- to 3 1/2-pound) broiler-fryer, cut up
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 tablespoons butter or margarine
• 2 cups diced cooked ham
• 1 small onion, minced
• 1 small green pepper, seeded and minced
• 1 1/2 quarts boiling water
• 1 (14 1/2-ounce) can whole tomatoes, undrained and chopped
• 3 cups sliced okra
• 3 bay leaves
• 1 teaspoon chopped fresh thyme
• 1 teaspoon Creole seasoning
• 1/4 teaspoon red pepper
• Hot cooked rice

1. Sprinkle chicken with salt and pepper; set aside.
2. Melt butter in a large stock pot over medium heat; add chicken and ham. Reduce heat; cover and simmer 10 minutes. Add onion and green pepper; continue cooking until vegetables are tender. Stir in next 7 ingredients. Bring mixture to a boil. Reduce heat; simmer, uncovered, 2 hours, stirring occasionally. Remove and discard bay leaves.
3. Ladle gumbo into serving dish; serve immediately over rice in individual serving bowls.

salt, pepper, butter, ham, onion, green pepper, boiling water, tomatoes, okra, bay leaves, thyme, creole seasoning, red pepper, rice

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