Louisiana Chicken Gumbo - cooking recipe

Ingredients

4 to 5 large chicken breasts
2 c. cooking oil
2 tsp. chopped parsley
1 c. chopped celery
1 c. chopped bell pepper
2 c. chopped onions
1 c. flour
2 tsp. chopped onion tops (optional)
salt and pepper to taste
1 Tbsp. garlic
Lawry's seasoning salt to taste
red pepper to taste

Preparation

Cook chicken breasts.
Cool and debone.
In a large cooking pot, put oil.
As oil gets hot, add flour slowly to oil, making a brown roux.
Add onions, bell pepper and celery.
Cook until soft. Put chicken back in pot.
Add 1 gallon of water.
Cook slowly for 1 hour.
Season to taste.
Add parsley and onion tops (optional). Serve in soup plates over rice.
Serve, also, with garlic French bread.