Chicken Gumbo

12 c. water

3 lbs. bone in chicken breasts

1-1/2 c. canned okra, rinsed

1/2 c. veg. oil

1/2 c. flour

1 lb. hilshire farm beef sausage, sliced

1 (28 oz.) can italian tomatoes

1 green pepper, diced

2 stalks celery, diced

2 cloves minced garlic

1 bay leaf

2 t. salt

1 t. each thyme, basil, cayenne pepper and black pepper

Boil chicken in water. Simmer about 1 hour. Cool chicken in a strainer. Reserve cooking liquid. Remove chicken from bones and dice.

Stir flour and oil in a heavy saucepan. Cook until golden brown over medium heat, stirring often. Add 4 c. of the reserved chicken broth, plus all other ingredients EXCEPT the chicken and the okra. Cover partially and simmer for 1-1/2 hours. Add chicken and okra and simmer 15 more minutes. Serve with white rice or saltine crackers.