Ingredients
1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up2 quarts water1/4 cup canola oil or bacon drippings2 tablespoons all-purpose flour2 medium onions, chopped2 celery ribs, chopped1 medium green pepper, chopped3 garlic cloves, minced1 can (28 ounces) tomatoes, drained2 cups fresh or frozen sliced okra2 bay leaves1 teaspoon dried basil1 teaspoon salt1/2 teaspoon pepper1 to 2 teaspoons hot pepper sauce2 tablespoons sliced green onionsMinced fresh parsleyHot cooked rice
Preparation
Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender.
Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside.
In a soup kettle, combine oil or drippings 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 or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat through.
Discard bay leaves. Garnish with green onions and parsley. Serve with rice.
