Grandma Anna'S Chicken Gumbo

• 1 large (fryer) chicken
• 2 qt. water
• 1 c. diced celery
• salt (slightly; instead of salt use 4 chicken bouillon cubes)
• 2 onions
• 1 c. okra

1. Cook the chicken about 1 hour in 2-quarts of water with 1 cup diced celery in it.
2. Salt slightly.
3. Let cool.
4. Take meat from bones.
5. Cut in small pieces.
6. Be sure there are 2 quarts of liquid left.
7. If not, add enough so there are 2 quarts.
8. Add 2 chicken bouillon cubes to strengthen taste of broth.
9. Make a roux of 5 tablespoons oil and 10 tablespoons flour.
10. Use low heat; brown to dark brown, being careful not to burn it.
11. When color is light chocolate color, add 2 onions which have been chopped fine and 1 cup okra, cut very fine.
12. Let cook about 10 minutes, stirring all the time.
13. Add this to the liquid or broth of the chicken.
14. Let cook 15 minutes, then add chopped chicken.
15. Continue 10 more minutes on slow heat.
16. Last, add 2 level tablespoonfuls gumbo file to gumbo while boiling.
17. Mix well.
18. Turn off heat.
19. Do not boil again.

chicken, water, celery, salt, onions, okra

Taken from www.cookbooks.com/Recipe-Details.aspx?id=831079 (may not work)