1/2 cup vegetable oil 2 quarts okra -- sliced thin 1 4-5 lb chicken -- cut into pieces (seasoned with salt and pepper) 3 tablespoons vegetable oil 3 tablespoons flour 1 cup onion -- chopped 1/2 cup celery -- chopped 1 bell pepper -- chopped 1 clove garlic -- minced 2 large tomatoes -- chopped OR 1 15 oz can tomatoes, chopped 2 quarts chicken stock 1 tablespoon salt 1/2 teaspoon red pepper 1/4 teaspoon black pepper 1 pound smoked sausage -- cut into 1" pieces

Heat oil in skillet. Add okra. Cover and cook slowly 30-40 minutes until okra is tender.

In Dutch oven sear seasoned chicken in 3 tablespoons oil until brown. Remove chicken and set aside.

In remaining oil add flour, stirring constantly until brown roux forms. Add onion, celery, bell pepper and garlic. Cook on low heat until onions are transparent. Add tomatoes. Cook until well blended. Add okra, chicken, water or stock, salt, red and black pepper. Cover. Cook over medium heat 2 1/2 to 3 hours or until chicken is tender. More water may need to be added. If desired, add sausage to gumbo during the last 30 minutes.

Serve over cooked rice.