Chicken Okra Gumbo


1 4-5 lbs. chicken, cut into serving pieces
1 cup chopped onions
1 pint canned tomatoes
2 bay leaves
6 tablespoons oil
6 tablespoons flour
3 tablespoons cloves
½ teaspoon thyme
2 tablespoons salt (or salt to taste)
4 quarts boiling water
2 quarts sliced okra
½ cup chopped celery


Put 3 tablespoons oil in frying pan. Add flour and stir until golden brown.

Add chicken and sear to even brown color. Add small amount of water and heat slowly.

In a large pot, cook onions and celery in remaining oil on low heat. Add tomatoes and cook until well blended. Add okra. Continue cooking covered until okra is well smothered.

Add chicken, bay leaf, and thyme. Simmer until chicken is tender.

Serve over hot Louisiana rice.