Red River Chicken Gumbo

• 2 1/2 lb. chicken, boiled and boned
• 4 chicken bouillon cubes
• 2 small cans tomato paste
• 1 can Ro-Tel
• 1 large can stewed tomatoes
• 3/4 c. ketchup
• 3 white onions, chopped
• oregano
• spices
• Worcestershire sauce
• garlic powder
• celery salt
• Tabasco
• 2 Tbsp. sugar
• 2 pkg. cut okra
• 2 cans whole kernel corn
• 2 cans field peas (black-eyed peas)
• salt and pepper

1. Boil and bone chicken.
2. To the broth, add bouillon cubes, tomato paste, Ro-Tel, stewed tomatoes, ketchup and white onion. Cook until tender, then add oregano, spices, Worcestershire sauce, garlic powder, celery salt, Tabasco, corn, field peas, salt and pepper, then add sugar and okra.
3. Cook 35 to 40 minutes.
4. Add chicken before serving.
5. Serve with corn bread.

chicken, chicken bouillon cubes, tomato paste, rotel, tomatoes, ketchup, white onions, oregano, worcestershire sauce, garlic, celery salt, tabasco, sugar, okra, whole kernel corn, peas, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1074777 (may not work)