Chicken Gumbo

1 frying chicken (3 1/2 lbs.) cut up
2 cups water
2 medium onions, sliced
2 celery stalks, including tops, chopped
2 bay leaves
2 teaspoon salt
2 Tablespoon butter or margarine
1 medium green pepper, chopped
2 cans (1 lb. each) tomatos
3 parsley sprigs, chopped
1/2 teaswpoon hot pepper sauce
1/3 cup raw rice
1/2 lb. fresh okra, sliced
1 teaspoon filé powder


Wash chicken peices and put in kettle. Add water, 1 onion, celery, bay leaves, and 1 teaspoon salt. Bring to boil, cover, and simmer for 40 minutes. Remove from heat, strain broth and return to kettle. Remove meat from bones, cut into bite-size peices and return to broth. Melt butter, remaining onion and green pepper and cook 5 minutes. Add to chicken with remaining 1 teaspoon salt, tomatoes, parsley and hot pepper sauce. Simmer 20 minutes. Add rice and okra, simmer 20 minutes longer. Remove from heat and stir in filé powder.