Louisiana Chicken Gumbo

 

It's Not Ms. Krista'a, But it's good !    :)

 

 

 

1/4 cup flour
1 tsp. salt
1 chicken (3 lb.), cut into 8 pieces
1/4 cup vegetable oil
1-1/2 cups chopped onion
1 cup each chopped celery,  chopped green onion
3 cloves garlic, pressed
1 qt, chicken broth
1 can (14.5-oz.) diced tomatoes
1 bay leaf
2 tsp. Tabasco® Pepper Sauce
1 pkg. (10 oz.) frozen whole okra
hot cooked rice 

    Combine flour and salt in a plastic or paper bag; add chicken pieces, close bag, and shake to coat well.  Heat oil in a large, heavy Dutch oven over medium-high heat.  Shake excess flour from chicken and place in hot oil; cook until browned on all sides, about 10 minutes.  Remove chicken from pot and set aside.  Add onion, celery, green onion and garlic to pot; cook 5 minutes, stirring often.  Return chicken to pot.  Stir in broth, tomatoes, bay leaf, and Tabasco Sauce, bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.  Add okra and cook 10 minutes longer.  Serve in bowls, toppinh each with a scoop of rice.  Makes 8 servings.