Main Dishes : Louisiana Chicken Gumbo

• 1/4 cup flour
  
• 1 teaspoon salt
  
• 1 (3-pound) chicken, cut into 8 pieces
  
• 1/4 cup vegetable oil
  
• 1 1/2 cups chopped onion
  
• 1 cup chopped celery
  
• 1 cup chopped green onion
  
• 3 cloves garlic, pressed
  
• 1 quart chicken broth
  
• 1 (14.5-ounce) can diced tomatoes
  
• 1 bay leaf
  
• 2 teaspoons Original TABASCO® brand Pepper Sauce
  
• 1 (10-ounce) package frozen whole okra
  
• Hot cooked rice
  

Combine flour and salt in a plastic or paper bag; add chicken pieces, close bag, and shake to coat well.

Heat oil in a large, heavy Dutch oven over medium-high heat. Shake excess flour from chicken and place in hot oil; cook until browned on all sides, about 10 minutes. Remove chicken from pot and set aside. Add onion, celery, green onion, and garlic to pot and cook 5 minutes, stirring often.

Return chicken to pot. Stir in broth, tomatoes, bay leaf, and TABASCO^® Sauce and bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally. Add okra and cook 10 minutes longer. Serve in bowls and top each serving with a scoop of rice.

Makes 8 servings.