3 to 4 lb. chicken breast quarters
1/3 c. oil
1/3 c. flour
2 med. onions, chopped
2 ribs celery, chopped
1 lb. smoked sausage, sliced
1 (1 lb.) can whole tomatoes
3 to 4 cloves garlic
2 bay leaves
1 (20 oz.) bag frozen sliced okra

Boil chicken in 3 quarts water for 20 to 25 minutes. Cool and debone. Reserve stock. Cut into bite-sized pieces. In large skillet heat oil and stir in flour. Stir constantly until dark brown. This is called a roux. Be careful not to burn flour.

Add onions and celery to roux and cook until tender. Add sausage and tomatoes, simmer for 10 minutes. Add chicken stock, chicken, garlic, and bay leaves. Cook 1 hour. Add thawed okra and cook 45 minutes longer. Serve in soup bowl over 1 or 2 tablespoons of rice. Serves 6 to 8.