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CHICKEN GUMBO SOUP 
3/4 c. all-purpose flour
2 qt. water
1/2 c. chopped green peppers
3 cloves garlic, minced
1/4 c. chopped parsley (fresh)
2 tsp. Creole seasoning
1 1/2 tbsp. Worcestershire sauce
2 (10 oz.) pkgs. frozen cut okra, thawed (I use one pkg.)
6 skinless chicken breasts
1 c. chopped onions
1/2 c. chopped celery
1/2 c. sliced green onions
2 bay leaves
1/2 tsp. salt
1 tsp. hot sauce (or I use one can of Rotel, diced tomatoes and green chilies)
3 1/3 c. hot cooked rice (I use brown rice)

Place flour in a 10-inch cast-iron skillet. Bake at 400 degrees for 1 hour or until dark brown. Combine chicken and water in a large Dutch oven. Cook 30 minutes. Remove chicken and broth from Dutch oven and set aside. Remove bones from chicken breasts.

Combine onions, green peppers, celery, garlic and 1/3 cup chicken broth in Dutch oven. Cook over medium heat 10-12 minutes or until vegetables are tender. Add browned flour and 1 cup chicken broth; stir until blended. Gradually stir in remaining broth and green onion and all other ingredients (except the rice). Add cooked chicken and remaining broth. Cover and simmer 1 hour, stirring occasionally. Remove bay leaves. Now add the cooked rice.

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