Cook:
1 whole chicken
2 quarts water
Cool and debone chicken. Reserve cooking water as broth.
Roux:
1/4 c. oil
2 Tbs. Flour
Cook and stir in saucepan until color of a penny.
Chop:
2 medium onions
2 celery stalks
3 garlic cloves
Stir 2 cups of chicken broth into roux.
Add chopped veggies, cook and stir 5 minutes.
Add:
2 c. okra
2 bay leaves
1 tsp. basil
1 tsp. salt
1/2 tsp. pepper
Simmer 1 hour. Add chopped chicken meat. Heat through and serve over rice.
Stage Two options: Add chopped bell pepper to veggies. Add a 16 oz. can of chopped tomatoes. Add hot pepper sauce.