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, pressed
1 quart chicken broth
1 (14.5-ounce) can diced tomatoes
1 bay leaf
2 teaspoons TABASCO® brand Original Red Sauce
1 (10-ounce) package frozen whole okra
Hot cooked rice
Combine flour and salt in a plastic or paper bag; add chicken pieces, close bag, and shake to coat well.
Heat oil in a large, heavy Dutch oven over medium-high heat. Shake excess flour from chicken and place in hot oil; cook until browned on all sides, about 10 minutes. Remove chicken from pot and set aside. Add onion, celery, green onion, and garlic to pot and cook 5 minutes, stirring often.
Return chicken to pot. Stir in broth, tomatoes, bay leaf, and TABASCO® Sauce and bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally. Add okra and cook 10 minutes longer. Serve in bowls and top each serving with a scoop of rice.
Makes 8 servings.