Recipe: Louisiana Chicken Gumbo

Louisiana Chicken Gumbo

1/4 cup flour
1 teaspoon salt
1 (3-pound) chicken cut into 8 pieces
1/4 cup vegetable oil
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped green onion
3 cloves garlic, mashed
1 quart chicken broth
2 cups canned whole tomatoes in juice, undrained, crushed
1 bay leaf
1 teaspoon TABASCO brand Pepper Sauce
1 (10-ounce) package frozen, whole okra
3 cups cooked rice, divided

Combine flour and salt in plastic or paper bag; dredge chicken pieces in flour mixture to coat. In large heavy Dutch oven or saucepot, heat oil; brown chicken on all sides, remove and reserve. Add onion, celery, onion and garlic; saut 5 minutes, stirring often. Return chicken to pot. Stir in chicken broth, tomatoes in juice, bay leaf and TABASCO brand Pepper Sauce. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes. Add okra; cook 10 minutes longer. Serve each portion in bowl topped with 1/2 cup cooked rice.

Makes 8 servings.