10 tbsp. cooking oil (for Roux)
10 tbsp. flour (for Roux)
1 med. onion, diced fine
2 cloves garlic, diced fine
1 sm. green pepper, diced fine
2 ribs celery, diced fine
1 lb. okra, sliced 1/8 inch thick
1 3 to 3 1/2 lb. fryer, cut in 8 pieces

Heat oil in skillet. Add flour. Cook over medium heat until flour gets dark brown like chocolate. (Roux must be stirred constantly so that it will not burn.) Add onions, garlic, green pepper, celery and okra; cook for about 10 minutes, set off heat. In 6 or 8 quart pot, add 2 1/2 quarts of water, add Roux to water and add chicken pieces. Bring to boil. Lower heat to simmer. Simmer 1 to 1/2 hours or until chicken is tender. Salt and pepper to taste. Serve over steamed rice and garlic bread on the side. You can use fish and chicken or shrimp. You can use 1/2 the recipe and freeze leftovers. Can also use frozen cut okra.