Instructions: **** ADD HERBS SUCH AS BASIL OR ROSEMARY AS DESIRED BOIL THE CHICKEN AND REMOVE MEAT FROM BONES. PLACE BROTH AND MEAT IN THE REFRIGERATOR FOR SEVERAL HOURS TO CHILL. SKIM GREASE FROM TOP OF POT. POUR INTO LARGE KETTLE AND ADD REMAINING INGREDIENTS. (OPTIONAL INGREDIENTS TO ADD ARE 8 oz. TOMATO SAUCE; 2 1/2 LBS. OR MORE OF OKRA; 1 LB. SMOKED SAUSAGE. COOK OVER LOW HEAT FOR 2 HOURS THEN THICKEN WITH ROUX. ROUX: 1/2 CUP OIL
1/2 CUP FLOUR MIX OIL AND FLOUR BEFORE HEATING. COOK OVER MEDIUM LOW HEAT IN A HEAVY SKILLET UNTIL IT TURNS DARK BROWN. STIR WHILE COOKING TO KEEP FROM STICKING. ADD TO GUMBO AND COOK UNTIL SOUP STARTS TO THICKEN.

SERVE OVER RICE.

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