Hearty Chicken Gumbo - cooking recipe

Ingredients

12 cups chicken stock, from stewed chicken
1 large stewing chicken
1 bay leaf
2 cups chopped onions
1 cup chopped celery
4 cups diced potatoes
3 carrots, peeled and sliced
2 cups sliced fresh okra
1 (28 ounce) can del monte stewed tomatoes, broken up with the juice
2 (6 ounce) cans tomato paste
1 (10 ounce) can corn, with juice
1 (10 ounce) jar Green Giant sliced mushrooms, drained
4 tablespoons chicken bouillon granules
1 teaspoon thyme
1 teaspoon garlic powder
1/2 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
1/4 cup sugar (to taste)
1/2 teaspoon chili powder
1/2 tablespoon butter
1 (14 ounce) can chicken broth
1 lb Polish kielbasa, sliced on the bias
2 cups cooked rice

Preparation

In large pot, stew chicken with bay leaf til done and tender.
Remove chicken from pot, cool, remove meat and cut into large bite-sized pieces.
Put meat in bowl and cover, set aside or refrigerate til needed later.
Measure out 10-12 cups of stock from chicken and pour into clean pot.
Bring stock to a boil and add celery, onions, potatoes, carrots, and okra. Cook til tender.
Add chicken and rest of ingredients, and simmer 10-15 minutes over low heat.