STOCK:

3 1/2 to 4 lb. chicken pieces
3 qt. water
2 outer ribs celery with leaves
1 carrot, cut in thirds
1 med. onion, quartered
1 bay leaf
1 tsp. salt

GUMBO:

1/3 c. Crisco shortening or Crisco oil
1/2 c. all-purpose flour
1 lb. okra, washed and cut in 1/4 inch pieces
1 c. chopped onion
3/4 c. chopped celery
1/2 c. chopped green bell pepper
1/2 c. chopped green onions
2 cloves garlic, pressed
1/4 c. chopped fresh parsley
1 bay leaf
1/4 tsp. dried thyme leaves
1/2 tsp. dried marjoram leaves
1/2 tsp. dried basil leaves
1 (14 1/2 oz.) can whole tomatoes
1 lb. smoked turkey sausage, sliced
1 tsp. Worcestershire sauce
Salt
Black pepper
Cayenne pepper
Hot pepper sauce
Steamed rice

For stock, place chicken, water, celery, carrot, onion, bay leaf and salt in large Dutch oven or kettle. Bring to a boil. Simmer 25 minutes, skimming foam and fat from top. Remove meat from bones and reserve. Return bones to stock. Continue simmering.

For gumbo, heat Crisco shortening or Crisco oil in large Dutch oven or kettle. Add flour gradually. Cook and stir until medium brown. Add okra, onion, celery, green pepper. Cook and stir until okra is crisp-tender. Add green onions, garlic, parsley, bay leaf, thyme, marjoram and basil, undrained tomatoes, and chicken meat.

Strain stock. Stir slowly into gumbo. Cook sausage. Drain well. Add to gumbo. Simmer 1 1/2 hours, stirring occasionally. Add Worcestershire sauce, salt, pepper, cayenne and hot pepper sauce. Remove bay leaf before serving.

To serve, spoon desired amount of rice into individual soup bowls. Ladle gumbo over rice. 18 (1 cup) servings.

NOTE: Use 2 (10 oz.) packages frozen okra if fresh is not available. Make ahead and freeze, if desired.