1 cut up chicken
Oil
Flour
1 bag okra
1 lg. onion, chopped
2 tbsp. chopped green onion tops
1 green pepper, chopped
2 stalks celery
1 c. peeled tomatoes, mashed in juice
Creole seasoning
Gumbo fillet
3 qt. water

Season chicken with creole seasoning, roll in flour. Brown in hot oil, drain. Meantime, put okra in small amount of oil in big pot. Cook while stirring until done. Add onion, continue cooking until done. Add celery and green pepper; cook 20 minutes longer. Add chicken and water. Add 2 tablespoons gumbo fillet seasoning. DON'T STOP STIRRING. Bring to a boil, reduce heat; cook for 45 minutes. Serve on cooked rice. Sprinkle with filet and hot pepper. For a different flavor, add precooked pork sauce; cook 20 minutes.