Ingredients1 c Oil1 c Flour1 Chicken, cut up, aboutfour pounds 2 lb Okra, cut up2 md Tomatoes, chopped2 lg Onions, chopped1 Bell pepper, chopped2 ts Parsley, chopped2 ts Green onion tops, choppedSalt Black pepperBrown the chicken in the oil. Take the chicken out. Add the flour to the oil and make a medium brown roux. Add the onions, bell pepper, tomatoes, and okra and cook slowly until the okra stops roping, maybe an hour. Add 3 quarts of water, slowly. Add the chicken. Cook slowly until the chicken is almost ready to fall off the bones, maybe an hour and a half. Add water as needed. Salt and pepper to taste. Add parsley and onion tops and serve over rice.