Shelly's Recipe

CHICKEN AND OKRA GUMBO

Category: Stews

1 (2 1/2 - 3 lb) chicken, cut up
2 quarts water
1/4 cup cooking oil
2 tbsp flour
2 medium onions and celery stalks, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 (28 oz) can tomatoes, drained
2 cups sliced okra
2 bay leaves
1 tsp dried basil and salt
1/2 tsp black and cayenne peppers
1-2 tsp hot pepper sauce

Garnish:
2 tbsp sliced green onions
Chopped parsley
Cooked rice

Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat to simmer and cook until chicken is tender, about 30-45 minutes. Remove and reserve broth. Bone and cube chicken; set aside. In a 8-quart kettle, combine oil and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more until mixture is reddish-brown.

Turn the heat to high and stir in 2 cups reserved broth; mix well. Cook and stir until thickened. Add vegetables and garlic; cook and stir for 5 minutes. Add remaining ingredients and simmer 1 1/2 -2 hours; add additional seasonings to taste. Garnish. Serves with rice. Serves 8-10 Variation: Add 6 andouille or smoked sausage or a combination of both.