1 (3 lb.) chicken fryer, cut up
2 to 3 c. chopped okra (frozen may be used)
1 (15 oz.) can whole tomatoes
1 c. chopped green onions
1/4 c. oil
Salt and pepper to taste (gumbo requires a lot of salt to give good flavor)
Garlic salt to taste
1 c. cooked rice

ROUX:

1/4 c. oil
1/2 c. flour

Roux can be made ahead. Use heavy skillet. Add oil and flour and stir constantly over low heat until rich brown and all signs of whiteness are gone. Be very careful not to burn. Set aside.

Boil chicken in 3 quarts water, remove, debone and cut into small pieces. Reserve chicken broth. Cook okra, tomatoes and onions in oil, slowly, about 30 minutes, or until okra is not slimy.

Add roux, vegetables and chicken to hot chicken broth and cook slowly about 2 hours. Serve in cups.