1 (2 1/2 lb.) chicken
3 qt. water
1 1/2 lb. okra, sliced
1/2 c. flour
1 large onion, chopped
1 large bell pepper, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 (16 oz.) can tomatoes
1 lb. smoked sausage, sliced
1 bay leaf
1 tsp. thyme
1 tsp. basil
1 tsp. cayenne pepper
1 tsp. black pepper
2 tsp. salt

Boil chicken until tender and easily removed from the bones. Pour off stock and set aside. Sauté in about 2 tablespoons of oil until all ropiness is gone (approximately 1/2 hour).

In a heavy Dutch oven, combine 1/2 cup of the oil and 1/2 cup of flour. Cook over medium heat, stirring frequently, to make a dark brown roux. Add onion, bell pepper, celery and garlic and sauté until vegetables are tender. Add sautéed okra, tomatoes and sliced sausage. Cook for about 15 minutes. Add bay leaf, thyme, basil, pepper and salt. Add the chicken stock; mix well and bring to a slow boil. Simmer for approximately 1 1/2 hours with pot loosely covered, stirring occasionally. Add cooked chicken and simmer an additional 15 minutes. Remove from heat. Skim off excess fat. Serve over steamed rice.