1 (5-6 lb.) hen, cut up
4 lbs. okra, cut in 1/2" pieces
2 med. onions, chopped
4 ribs celery, chopped (tops included)
1/2 lg. green pepper
6-8 toes garlic, pressed
1 tsp. oregano
1 tsp. ground thyme
3 bay leaves
3/4 c. flour
1 c. oil
1 (16 oz.) can tomatoes
2 (8 oz.) cans tomato paste
1 tbsp. gumbo filet
Cayenne pepper, salt, pepper to taste

Place the hen in a large, deep pot. Cover with water about 2" above chicken. Let boil, skimming as needed. In a large skillet fry the okra until it cooks down. Add all seasonings to okra and let that simmer until onions become transparent. Remove seasonings and okra from skillet and place in a large bowl. Clean the skillet. Place oil and flour in the skillet, mix thoroughly and let brown slowly over low heat, stirring continuously.

When roux (oil and flour mixture) is brown, add okra and seasonings mixture, canned tomatoes and tomato paste. Mix thoroughly and simmer 15 minutes. Add to chicken and stock. Add cayenne, salt and pepper to taste and cook until chicken is done and falls from bones. Add gumbo filet and simmer 5 minutes. Serve over cooked rice. This recipe serves 25 to 30. Fresh or frozen okra may be used.