1 chicken, boiled and cut in sm. pieces
1 onion
1 bell pepper
1 c. chopped celery
Black and white pepper to taste
1/2 tsp. red pepper (or more)
1 can chopped tomatoes
Sliced sausage - beef or turkey
1/2 tsp. garlic salt
1/2 tsp. parsley flakes
2-4 tsp. chicken bouillon and chicken stock

Make roux using 3 tablespoons oil and 3 tablespoons flour. Stir and cook until golden. Add 3-4 cups chicken stock and the bouillon.

Process in blender or food processor the onion, bell pepper and celery. Add to the roux mixture. Add rest of the ingredients and cook about 20 minutes on low. May add sliced okra, if desired, last 10 minutes.