Chicken and Okra Gumbo Recipe

DIRECTIONS

1. In a 5-quart Dutch oven or heavy soup pot, heat oil over medium-high heat. Add chicken pieces (if using this method you will need 2 lbs) in a single layer and cook until golden on both sides, about 10 minutes, turning once halfway through.
2. Remove from heat and transfer chicken pieces to a stockpot. Add 12 cups water to stockpot, and bring to a boil over high heat; reduce heat to medium-low, and simmer 30 minutes.  Meanwhile, place Dutch oven over low heat.
3. Melt butter, then whisk in soy flour to make the roux. Continue to whisk, scraping up any browned bits from the bottom of pan, until smooth, about 3 minutes. Cook the roux, whisking, until it reaches a deep caramel color, about 30 minutes.
4. While roux cooks dice the onion, bell pepper and celery.  After the roux has cooked for 30 minutes add the vegetables to the roux. Increase heat to medium and cook the vegetables, stirring often, until softened, about 5 minutes.Transfer chicken to a platter; let stand until cool enough to handle.
5. Reserve the water the chicken cooked in.  Stir garlic into roux mixture, and cook 2 minutes. Stir in bay leaves, thyme, oregano and cayenne. Cook 2 minutes more. Whisk 6 cups of the water the chicken cooked in into roux mixture (reserve or freeze remaining liquid for another use) and bring to a boil over medium-high heat.
6. Add okra, return to a boil and cook 3 minutes. Reduce heat to low and keep at a simmer.  Remove skin from chicken and separate meat from bones, discarding skin and bones. Shred meat into large pieces and add to Dutch oven; cover and cook 1 hour.  Season to taste with salt and pepper and serve.