Boil fowl until tender.
Debone and cut into small pieces.
Reserve broth. Add bell pepper, onions, celery, tomatoes, tomato paste, garlic salt, red pepper and okra to broth.
Boil until vegetables are tender.
Add chicken. Make 3 cups of thick brown gravy and add this to above cooked mixture.
Salt to taste.
Just prior to serving, add enough file' until mixture is slightly ropy.
Serve hot on rice or corn bread.