2 lb. chicken pieces
Sm. stalk celery, chopped
Sm. onion, chopped
Lg. bell pepper, chopped
Lg. can chopped tomatoes (28 oz.)
1 bag frozen okra
1 tsp. creole seasoning
2 tsp. gumbo file (ground sassafros)
1/2 tsp. ground white pepper

Skin chicken pieces and remove all visible fat. Simmer chicken in 2 quarts of water until done. Remove chicken from broth (reserve broth) and debone.

In a large stock pot, simmer these ingredients together for 2 hours: chicken broth and meat, celery, onion, pepper, tomatoes, creole seasoning and pepper. After 2 hours add the okra and continue simmering until okra is tender. Add gumbo file just before serving in bowls over a bed of rice.