Chicken Gumbo

• 3/4 c. flour
• 3/4 c. oil
• 2 c. chopped onion
• 1 c. chopped celery
• 1 c. chopped green pepper
• 2 cloves garlic, crushed
• 1 (14 1/2 oz.) can tomatoes, crushed
• 1 lb. fresh or 1 (10 oz.) pkg. cut okra
• 1 bay leaf
• 1 Tbsp. salt
• 1 tsp. thyme
• 1/2 tsp. salt
• 2 Tbsp. Worcestershire sauce
• 1/4 tsp. hot red pepper sauce
• 8 c. chicken broth
• 1 large fryer, boiled

1. Boil fryer in enough water to make 8 cups broth; cool.
2. Strip chicken from bone, cutting into small strips.
3. Discard skin.
4. In large saucepan over low heat, stir flour and oil until smooth, stirring often, 30 minutes or until mixture turns dark brown.
5. Stir in onion, celery, green pepper and garlic; cook 10 minutes.
6. Add tomatoes, okra, bay leaf, salt, thyme, pepper, Worcestershire sauce and hot pepper sauce.
7. Cook 30 minutes.
8. Add chicken broth.
9. Bring to boil.
10. Reduce heat.
11. Add chicken.
12. Discard bay leaf.
13. Yield:
14. 10 servings.

flour, oil, onion, celery, green pepper, garlic, tomatoes, okra, bay leaf, salt, thyme, salt, worcestershire sauce, hot red pepper sauce, chicken broth, fryer

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1027869 (may not work)