Chicken Gumbo

In one pot, start cooking cut-up chicken in water. In heavy skillet, make roux (1 cup oil, 1 cup flour). Cook until dark brown, stirring constantly. Over medium flame, add chopped onion, celery and garlic; cook slowly, still stirring, until very tender. Will make a thick gravy. Add roux mixture to chicken; cook till tender, then add okra, stewed tomatoes, green onions and parsley. Cook 20 minutes.

Serve over rice. Oysters or shrimp may be added if desired.