Chicken Gumbo

• 3 1/2 lb. broiler-fryer chicken, cut up
• 2 c. water
• 2 tsp. salt
• 1 clove garlic, finely chopped
• 1 large bay leaf, crumbled
• 2 large stalks celery (with leaves), cut diagonally into slices (about 1 1/2 c.)
• 1 medium onion, chopped (about 1/2 c.)
• 1 (28 oz.) can whole tomatoes
• 1 (10 oz.) pkg. frozen okra
• 1 (7 oz.) can whole kernel corn
• 1/3 c. uncooked regular rice
• 1/2 tsp. red pepper sauce

1. Heat chicken pieces, water, salt, garlic and bay leaf to boiling in Dutch oven; reduce heat.
2. Cover and simmer until chicken is done, about 45 minutes.
3. Remove chicken from broth; strain broth.
4. Refrigerate chicken and broth.
5. When cool, remove chicken from bones (skin can be removed, if desired).
6. Cut chicken into bite-size pieces.
7. Skim excess fat from broth and place broth and chicken in Dutch oven.
8. Stir in celery, onion, tomatoes (with liquid), frozen okra, corn (with liquid), rice and pepper sauce. Break up tomatoes with fork.
9. Heat to boiling; reduce heat.
10. Cover and simmer until okra and rice are tender, 20 to 30 minutes. Garnish with snipped parsley.
11. Makes 8 servings.

broilerfryer chicken, water, salt, clove garlic, bay leaf, stalks celery, onion, tomatoes, frozen okra, whole kernel corn, regular rice, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=465561 (may not work)