2 pounds of chicken, cut into large pieces (or use a whole smaller chicken)

6 peeled and chopped tomatoes (or a can of peeled tomatoes)

3 glasses of water

8 American okra, cut into small pieces of about 3 cm (if China loofah is used, the quantity will be less, because China loofah is very large).

1 small onion, chopped.

1 large green pepper, chopped.

4 celery, cut into small pieces about an inch.

3 cloves of garlic, chopped.

2 tablespoons flour

6 ounces of butter or 4 tablespoons of olive oil.

1/4 cups of rice

Use some fresh morning pepper, salt and Chili powder to enhance the taste.

1.

Heat butter or olive oil in a large soup pot, then stir-fry the cut chicken pieces in the melted butter or heated olive oil until the meat is almost cooked.

2.

Take out the fried chicken pieces, but there is still oil in the pot. Then turn off the heat, add flour to the remaining oil in the pot and keep stirring, so that the flour will not be fried or stick to the bottom of the pot. When the flour is fried to golden brown, put the prepared okra (or towel gourd), onion and sweet pepper into the pot and continue to stir fry. At this time, turn up the heating.

3.

When the onion and bell pepper are fried until soft, add water, tomatoes and celery to the pot and bring to a boil.

4.

Add rice, garlic, pepper, salt and Chili powder, and boil again. Stir from time to time when cooking to avoid sticking to the bottom of the pot.

5.

Add the freshly fried chicken pieces, then cover the pot and continue to simmer until the rice in the pot is cooked. (estimated about 20 to 30 minutes)

If you want to make your gumbo more fragrant, you can add some chicken essence or other things that can add flavor to the chicken soup.