Chicken Gumbo

1 tsp. vegetable oil

¼ cup flour

3 cups chicken broth

1 ½ lbs. chicken breast, boneless, skinless, cooked, cut into 1 inch strips

1 cup white potatoes, chopped (½ lbs)

1 cup onions, chopped

1 cup carrots, chopped (½ lbs.)

¼ cup celery chopped

4 cloves garlic, minced

2 stalks scallion, chopped

1 whole bay leaf

½ tsp. thyme

½ tsp. ground black pepper

1 cup okra, sliced ½ inch pieces (½ lbs.)

cooked rice

In a large pot add oil.  Heat pot over medium flame.  Stir in flour.  Cook, stirring constantly, until flour begins to turn golden brown.  Slowly stir in all the broth using a wire whisk and cook for 2 minutes.  Mixture should not be lumpy.  Add all ingredients except okra.  Bring to boil, then reduce heat and simmer for 20 to 30 minutes.  Add okra and cook for 15 to 20 more minutes.  Remove bay leaf.  Serve over rice.