Chicken And Okra Gumbo - cooking recipe

Ingredients

1 (2 1/2 to 3 lb.) fryer chicken, cut up
2 qt. water
1/4 c. cooking oil (Canola)
2 Tbsp. all-purpose flour
2 medium onions, chopped
2 celery stalks, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 (28 oz.) can tomatoes, drained
2 c. sliced fresh or frozen okra
2 bay leaves
1 tsp. dried basil
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. hot pepper sauce (optional)
2 Tbsp. sliced green onions

Preparation

Cook chicken about 45 minutes.
Remove chicken and reserve broth.
Bone and cube chicken; set aside.
In an 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 more minutes, until mixture is reddish-brown (color of a penny).
Turn the heat to high; stir in 2 cups of reserved broth, mixing well.
Cook and stir until thickened.
Add onions, celery, green pepper and garlic; cook and stir for 5 minutes.
Add chicken, tomatoes, okra, bay leaves, basil, salt, pepper and hot sauce.
Simmer 1 1/2 to 2 hours.