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Cajun Chicken Gumbo

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2 fryers, cut-up
2 large onions, diced
cup flour
2 pounds okra, sliced
cup oil
3 quarts water


Brown oil and flour to make a golden brown roux. Add one diced onion. Cut up fryer as for frying. Cook in roux until chicken turns tan. Add approximately 3 quarts water. Cook until chicken is tender. Remove chicken and bone; then return to roux. Smother okra and 1 diced onion in a small amount of oil. Use an iron skillet and do not brown. Water may be added to keep okra from sticking. Cook over low heat until all the slime is cooked from okra. Add okra to chicken mixture. Add salt, pepper, and garlic powder to taste.

Serve over cooked rice.

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