1 chicken, cut up
1 onion, chopped
4-5 stalks celery, sliced 1/2-inch thick
1 lg. green pepper, seeded and chopped
1/2 lb. sausage, browned and drained
1 clove garlic, minced
1 sprig thyme or parsley
1 bay leaf
Salt and cayenne to taste
1 can okra or equivalent frozen

Brown chicken parts and drain. Saute onions, celery, and green pepper (you may add raw, it will take longer to cook). Put chicken in a 6-quart pan with 1 to 1 1/2 quarts water. Add vegetables and sausage. Add roux; cook until done.

ROUX:

1 c. flour
1 c. cooking oil

Heat oil in heavy pot. When oil is hot, gradually add flour, stirring until chocolate brown. Turn heat down if browning too fast. Serve over steaming rice.

Use 1 tablespoon seasoning for spices.