Chicken Gumbo

• 34 cup all-purpose flour
• 4 (6 ounce) skinless chicken breast halves
• 2 quarts water
• 1 cup chopped onion
• 12 cup chopped green pepper
• 12 cup chopped celery
• 12 cup sliced green onion
• 14 cup chopped fresh parsley
• 2 bay leaves
• 2 teaspoons creole seasoning
• 1 12 tablespoons Worcestershire sauce
• 1 teaspoon hot sauce
• 1 (10 ounce) package frozen cut okra, thawed
• 3 12 cups hot cooked rice

1. Place flour in a 10- inch iron skillet with enough oil to make a roux.
2. Be sure it is good and brown without burning.
3. Combine chicken and water in a large dutch.
4. oven and boil for 20 minute.
5. Combine onion, green pepper, celery, garlic and 1/3 chicken broth in dutch oven.
6. cook over medium heat until veggies are tender.
7. add browned flour and 1 cup chicken broth.
8. stir until blended.
9. gradually stir in remaining broth.
10. add green onions.
11. add next 7 ingredients.
12. remove chicken from bones.
13. chop into bite size pieces.
14. add to dutch oven.
15. Cover and simmer 1 hour, stirring ocasionally.
16. remove bay leaves.
17. Serve Gumbo with Rice.
18. yield: 10 servings 1 cup gumbo with 1/3 cup rice.

flour, chicken breast halves, water, onion, green pepper, celery, green onion, parsley, bay leaves, creole seasoning, worcestershire sauce, hot sauce, rice

Taken from www.food.com/recipe/chicken-gumbo-166697 (may not work)