Directions (continued)

• into cubes; set aside.
• In a soup kettle, combine oil or drippings and flour until smooth.
• Cook over medium-high heat for 5 minutes, stirring constantly.
• Reduce heat to medium. Cook and stir about 5 minutes more or until
• mixture is reddish-brown (the color of a penny). Turn the heat to
• high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir
• for 2 minutes or until thickened.
• Add the onions, celery, green pepper and garlic; cook and stir for 5
• minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and
• pepper sauce. Cover and simmer for 1 hour. Add chicken; heat
• through.
• Discard bay leaves. Garnish with green onions and parsley. Serve with
• rice. Yield: 8-10 servings.