1/3 cup oil 6 cups fresh or frozen okra, sliced 1/2 inch thick 2 onions, diced 2 medium bell peppers, diced 1 cup celery, diced 4 cloves garlic, minced fine 2 fresh tomatoes, diced large 1/4 cup flour 2 cans (8 ounce size) tomato sauce 1 1/2 cup cooked, cubed chicken 5 hot links, diced 1 teaspoon chicken bouillon 6 cups water 1 dash each: black pepper, paprika, chili powder and salt to taste
Saute fresh okra in oil, stirring frequently. If you use frozen okra place in pan without oil and let cook for approximately 5 minutes and remove any excess water and then add oil and saute until okra is not rubbery.
In stockpot add onions, bell pepper, celery and garlic; saute for about 8 to 10 minutes. Add 2 cups water, tomatoes and chicken chunks. Let cook for 5 minutes.
Remove from heat and add tomato sauce, links, okra, seasoning and an additional 4 cups of water. Let simmer on low heat for 30 to 45 minutes.