1 chicken or leftover carcass
Salt, pepper, cayenne pepper to taste
2 c. okra
2 tsp. garlic powder
1 med. onion
3 bay leaves
1 tsp. basil
2 tsp. thyme
2 tomatoes, fresh or canned
3 tbsp. fat or oil
3 tbsp. flour
1 c. chicken stock
Shrimp, optional

Cook chicken in water with salt, pepper and cayenne pepper, until tender. Remove meat from bone in slivers. Save stock, separating 1 cup of stock of the roux made later. Saute okra, garlic powder, onion, bay leaves, basil and thyme in butter or oil. Stir frequently to prevent burning for sticking.

When tender, add tomatoes that have been pureed or finely chopped. Let this simmer for 15 minutes, stirring frequently. Add chicken and stock. Let gumbo mixture simmer. The roux is made in a small pan, preferably cast iron.

Heat fat or oil over medium heat until it is just about to smoke. Add flour, stirring constantly. It should take 3-5 minutes to turn dark brown. Be careful not to burn. When roux is done, remove from heat and let cool for 5 minutes. Slowly add 1 cup of hot stock, stirring so it doesn't lump. Add this to gumbo. You may also add the peeled and deveined shrimp at this time. Season with salt, pepper and cayenne pepper. Simmer 2-3 hours. Serve over rice with a green salad and garlic bread. Serves 12.