Combine flour and salt in a plastic or paper bag; dredge chicken pieces in flour mixture to coat. In large, heavy Dutch oven or saucepan, heat oil; brown chicken on all sides, remove and reserve. Add onion, celery, onion and garlic to saute 5 minutes, stirring often. Return chicken to pot. Stir in chicken broth, tomatoes in juice, bay leaf and pepper sauce. Bring to a boil; reduce heat, simmer 45 minutes, uncovered. Add okra; cook 10 minutes longer. Serve each portion in a bowl topped with 1/2 cup cooked rice.
Makes 6 to 8 servings.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana