Chicken Gumbo

Boil chicken in stock, reduce heat and simmer until very tender.

Remove chicken and reserve stock.

Let chicken cool, then shred it.

In a large dutch oven, brown the sausage over med-low heat.

Remove the sausage and put it with the chicken, leaving the rendered fat in the pan.

Add the oil to the fat (use more or less than the 3 T. depending on how much fat you have from the sausage. You need about 1/4 c. altogether.) Allow the oil/drippings to heat up over med-high setting.

Add the flour and stir constantly until it becomes a medium brown color.

When it is brown, turn off the heat and quickly add the okra, onion, garlic, celery, and bell pepper.

Allow the sizzling to stop.

Slowly pour in the stock, stirring well.

Add the tomatoes, V-8 juice, green onions, bay leaves, Worcestershire sauce, thyme, salt, cayenne, black and white peppers, and bring to a boil over high temperature setting.

Reduce heat and simmer 45 min.

Add the chicken and sausage and allow to heat through.

Adjust the seasoning as necessary and add the hot sauce if you want a little extra heat.

Serve over rice.