Chicken Orleans

Melt butter or margarine in a large saucepan or Dutch oven over medium heat. Add chopped onion, green peppers, and minced garlic, stirring frequently until softened and fragrant, about 5 minutes.

Stir in the flour until it coats the vegetables evenly, cooking for 1-2 minutes to form a light roux. This will help thicken the sauce.

Pour in the double-strength chicken broth and stewed tomatoes with their liquid, stirring well to combine and break up the flour lumps.

Season the mixture with poultry seasoning, salt, and ground red pepper. Stir thoroughly to distribute the seasonings evenly.

Add the frozen cut okra and cubed cooked chicken to the pan, stirring to combine. Bring the mixture to a gentle simmer.

Reduce heat to medium-low and simmer, uncovered, for 15-20 minutes until the okra is tender and the flavors meld together. Stir occasionally to prevent sticking.

Taste and adjust seasonings with additional salt or ground red pepper as needed. Serve hot over 1 cup of hot cooked rice per person.