Jan 22, 2014 10:36 am - Posted by peter
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Ingredients

 

  • 1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
  • 2 quarts water
  • 1/4 cup canola oil or bacon drippings
  • 2 tablespoons all-purpose flour
  • 2 medium onions, chopped
  • 2 celery ribs, chopped
  • 1 medium green pepper, chopped
  • 3 garlic cloves, minced
  • 1 can (28 ounces) tomatoes, drained
  • 2 cups fresh or frozen sliced okra
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 to 2 teaspoons hot pepper sauce
  • 2 tablespoons sliced green onions

 

 

 

Directions

 

  1. 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.

 

  1. 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.

 

  1. 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.

 

  1. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny).

 

  1. Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

 

  1. Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat through.

 

 

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