Chicken and Okra Gumbo
cut up, four pounds
sweet red bell peppers
scallions, spring or green onions
Brown the chicken in the oil. Take the chicken out.
Add the flour to the oil and make a medium brown roux.
Add the onions, bell pepper, tomatoes, and okra and cook slowly until the okra stops roping, maybe an hour.
Add 3 quarts of water, slowly. Add the chicken.
Cook slowly until the chicken is almost ready to fall off the bones, maybe an hour and a half.
Add water as needed.
Salt and pepper to taste. Add parsley and onion tops and serve over rice.