3 1/2 pounds frying chicken
1 onion (cut in chunks)
1 teaspoon salt
5 cups reserved broth
6 slices bacon (diced)
1 lb. smoked andouille or smoked sausage (sliced 1/4″ thick)
1 1/2 cups chopped onion
2 green bell peppers (chopped)
2 celery ribs (chopped)
3 cloves garlic (minced)
3 tomatoes (peeled and chopped or 1, 14.5 oz can diced tomatoes)
1 can (approx. 15 oz) tomato puree
1 package (10 oz) frozen corn kernels (thawed)
1 package (10 oz) frozen sliced okra (thawed)
1 tablespoon fresh chopped thyme or 1 teaspoon dried leaf thyme.
Combine chicken the onion chunks, celery leaves & salt in a Dutch oven or large kettle. Add water to cover. Bring to a boil; cover & reduce heat let simmer about 45 minutes, or until chicken is tender.
Remove chicken, reserving 5 cups of the chicken broth; discard onion and celery leaves. Remove chicken from bones; cut into bite sized pieces. Set aside.
Cook bacon and sausage in a large Dutch oven over medium heat until bacon is crisp. Remove bacon and sausage, reserving 1 tablespoon drippings in Dutch oven. Crumble bacon, set bacon and sausage aside. Add onion, pepper, celery, and garlic to Dutch oven; cook over medium heat, stirring constantly, until vegetables are tender. Add chicken, bacon, sausage, reserved broth (should be approximately 5 cups), tomatoes, and remaining ingredients. Bring mixture to a Boil, reduce heat and simmer uncovered for 1 ½ hours.