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2 lb chicken breasts, cubed
2 medium onions, chopped
1/2 cups celery, chopped
3 tbs flour
2 cloves garlic, minced
2 lb fresh okra, sliced 1/4in
2 green peppers, chopped
4 tbs olive oil
3 tomatoes, cut up
1 tsp red pepper
1 tsp Tobasco sauce
Prepare a rue with olive oil and flour. Cook in skillet until brown, stirring often.
Heat Dutch oven over medium heat and add rue. Add onion, pepper, and garlic. Slowly stir in 1 quart water. Add salt,
pepper, red pepper, and Tobasco sauce. Add cut up tomatoes, okra, and celery. Cover and cook about 30 minutes. Add
chicken and simmer about 15 minutes.
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