Preparing the chicken:

• Boil chicken pieces and celery in enough water to leave 1 gallon of broth.
• Remove chicken from broth when tender.
• Cool, remove skin, and debone.
• Return to broth and add bell-pepper & bullion cubes sallow to simmer.
• Gumbo Directions:
  In a large skillet, combine roux, onions, and okra.
• Cook over medium heat until tender, then add to chicken and broth.
• Bring to a boil then reduce heat and cover.
• Simmer for 30 minutes.
• Add chopped sausage (I ½ into discs and the other half into little chunks – basically cut each dish into fourths.), salt, pepper, Worcestershire, bullions, salt, peppers, and other seasonings and return to boiling.
• Reduce heat and simmer for 15 minutes – check the consistency. If it is too thick, add broth. If too thin add more roux.