2 Chickens, cut into 8 pieces

-each, wing tips trimmed 2 t Dried mustard

2 t Sweet paprika

1/4 t Salt

1/4 t Freshly ground pepper

1/8 t Ground allspice

pn Cayenne pepper 2 tb Olive oil

4 Celery stalks, cut into 1/2"

-dice 2 md Onions, coarsely chopped

2 Red bell peppers, cored and

-cut into 1/2" dice 1 Green bell pepper, cored and

-cut into 1/2" dice 1 tb Finely chopped garlic

4 c Sliced okra, fresh or frozen

1 cn Plum tomatoes, drained

-(reserve tomato juices), -with tomatoes coarsely -chopped 2 tb Tomato paste

1 t Dried thyme

1 Bay leaf

1/4 c Chopped flat-leaf parsley

Cooked white rice (opt) Fresh okra is not wide available, but frozen okra is sold in most supermarkets and makes a perfectly acceptable substitute. When cooking up this gumbo, I'ce only called for a pinch of cayenne pepper, but you can add as much heat as you like. 1. Rinse chicken pieces and pat dry. Preheat oven to 400'F.

2. Combine first 6 seasonings in a small bowl and rub into chicken

pieces. 3. Place chicken in a shallow baking pan and bake for 15 minutes. Set

aside. 4. Place oil in a large, heavy pot. Add celery, onions, red and green

peppers and garlic; cook over low heat, stirring, for 10 minutes. Raise heat to medium, add okra and cook, stirring, an additional 5 minutes. 5. Add tomatoes, tomato paste, thyme and bay leaf. Add chicken and

any pan juices to the pot. Cover with reserved tomato juices, making sure that all the chicken pieces are covered in liquid. 6. Simmer over medium-low heat, partially covered, until chicken is

tender, about 30 minutes. Stir in 2 tablespoons parsley. Cook, uncovered, for 15 minutes longer. If gumbo begins to boil, reduce heat. Adjust seasonings to taste. Garnish with remaining parsley. If desired, serve hot over cooked rice. Per serving (based on 8, without rice): 415 calories, 19 grams fat, 124 milligrams cholesterol.

NOTE: If using frozen okra, defrost it or tinse under cold water, then proceed.