Chicken And Okra Gumbo

• 4 lb. stewing or roasting chicken
• 1/3 c. all-purpose flour
• 1 1/2 tsp. salt
• 1/3 c. shortening
• 1 c. chopped onions
• 5 c. water
• 5 c. peeled, chopped tomatoes
• 2 c. fresh corn, cut from cob
• 3 c. sliced okra
• 1 1/2 Tbsp. salt
• 2 1/2 c. water

1. Cut chicken into serving pieces.
2. Dredge with flour and the 1 1/2 teaspoons salt mixed and brown slowly in hot fat over moderate heat; add onions until soft.
3. Add 5 cups water and simmer 2 1/2 to 3 hours until tender.
4. Lift chicken out onto a plate to cool.
5. Add remaining ingredients to broth.
6. Simmer slowly for 20 minutes. Meanwhile, remove meat from bones and cut chicken into cubes. Return chicken to broth mixture.
7. Heat through quickly and serve at once.

stewing, allpurpose, salt, shortening, onions, water, tomatoes, fresh corn, okra, salt, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=713091 (may not work)