4 tbsp. vegetable oil, divided
1 - 10 oz. pkg. frozen okra, thawed and thinly sliced crosswise
1 lb. sweet sausage, sliced in 1-inch pieces
1 - 3 lb. chicken, cut into 8 pieces
1/3 c. flour, all purpose
1 c. each chopped onion, green pepper and green onions
1/2 c. chopped celery
2 tbsp. minced parsley
2 cloves garlic, minced
2 c. canned whole tomatoes
2 tbsp. tomato paste
1 1/2 qt. water
2 bay leaves
1 tbsp. Worcestershire sauce
1 tsp. thyme, crumbled
1 tsp. salt
1 1/4 tsp. Tabasco brand pepper sauce
hot steamed rice
chopped green onion or parsley

Heat 2 tablespoons of oil in a large stock pot or kettle. Add sliced okra and cook, stirring constantly, 10 to 15 minutes, or until tender and lightly browned. Remove from pot and set aside.

In same pot, heat 1 tablespoon of oil and brown the sausage; remove and set aside. Add chicken and brown on all sides; remove and set aside.

Measure fat remaining in pot. If necessary, add vegetable oil to make 3 tablespoons. Stir in flour and cook over medium heat, stirring constantly until mixture turns a dark brown and develops a nutty flavor; about 20 minutes.

Add onion, bell pepper, green onion, celery, parsley and garlic; cook until vegetables are tender. Add tomatoes, tomato paste, okra, water, bay leaves, Worcestershire sauce, thyme, salt and Tabasco sauce. Simmer, uncovered, 15 minutes.

Add chicken and sausage; cover and simmer 40 minutes, or until chicken is tender.

Serve over steamed rice with additional Tabasco sauce, if desired. Garnish with chopped green onion or parsley.

Yield: 8 servings.