1 chicken, cut into pieces (about 4 c. bones meat)
1/4 c. oil, shortening or bacon fat
6 c. boiling water or chicken broth
2 c. canned tomatoes
1 (9-10 oz.) pkg. frozen okra
3 c. water
3/4 c. chopped onion
3/4 c. chopped celery
1/2 c. chopped green pepper
1/4 c. butter
1/2 tsp. red pepper or chili pepper flakes
1/2 c. uncooked rice
1 tsp. Worcestershire sauce
1-2 tsp. file powder (optional)

Brown chicken in oil. Transfer to a heavy pan; add broth and salt. Simmer 1 1/2 hours or until meat falls off bones. Remove meat; discard bone and skin. Return meat to liquid; set aside.

Saute onion, celery and green pepper in butter until vegetables are clear and limp. Add water, tomato, sliced okra, rice and pepper flakes. Bring to boil; simmer until rice is tender. Combine with chicken and broth.

Heat together and check seasonings. Heat Worcestershire and more salt if necessary. Serve immediately. Serves 6 or more.

Optional - Moisten file powder with water and add. Do not boil or it will become stringy. If you prepared gumbo in advance, add file after heating, just before serving. Some cooks cook rice separately and add it at serving time.