1 whole fryer chicken
3 quarts water
½ cup flour
½ cup unsalted melted butter
1 pound sliced okra, fresh or frozen
2 cups onions, medium diced
1 cup green bell pepper, medium diced
½ cup celery, medium diced
1-16 ounce can of diced tomatoes
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried basil
½ teaspoon rubbed sage
½ teaspoon black pepper
12 ounces (1 package) fully cooked Big fork cracked black pepper bacon sausage, sliced into rounds
Place whole chicken in a pot, cover with water and simmer for 1 hour until chicken is tender and easily removed from the bones. Reserve the stock and remove all meat from bones and pull apart into small pieces. Set aside.
In a large skillet sauté the okra in 2 tablespoons of oil for 10-15 minutes or until all liquid is gone. Set aside.
In a large pot, heat ½ cup oil over medium heat. Add flour and make a dark rough. As soon as the proper color is achieved, add the onions, bell pepper, and celery and sauté, stirring and scraping occasionally until tender.
When vegetables are tender, add the tomatoes and sautéed okra. Continue cooking for about 15 minutes. Add the bay leaf, thyme, basil, sage, peppers, and salt mix well.
Pour in 8 cups of the chicken stock, bring to a boil, lower the heat and add the cooked chicken meat and bacon sausage. Simmer for 1 hour
Serve gumbo over white or brown steamed rice.