My Grandma's recipe for Chicken Gumbo is bomb and has withstood the test of time - like the Olive Branch Collection Signature Soup Pot from @lecreuset. I can't wait to pass this recipe and my Le Creuset soup pot to my kids. Recipe below Chicken Gumbo Soup cooked in Olive Branch Collection Signature Soup Pot Ingredients • 5 lb whole chicken • 2 med onions diced about 3 cups • 7 garlic cloves - minced • 6 celery stalks - roughly diced about 2 cups • 3-4 med sized carrots *roughly diced about 2 cups • 2 bay leaves • 3 tsp thyme • 2 tsp marjoram • 1 32 oz container chicken broth • 6 cups water to almost cover chicken fully • 2 28 oz cans whole tomatoes with juice • 1/2 cup long grain white rice * • 2 lbs frozen cut okra • salt & pepper *to taste Instructions 1. Place the first 10 ingredients in a large stockpot and bring to a boil over high heat. Once boiling lower heat to med/low and simmer for 2 hours or until chicken just begins to fall off the bone. 2. Using two hands, remove chicken with long handle tongs and a large serving spoon onto a plate to cool. Debone chicken once cool enough to handle, cooling time is about 30 mins. In the meantime, rinse rice and add to stockpot along with tomatoes and juice from can. Simmer until rice is tender, approximately 40 mins. Once rice is tender add deboned chicken and add okra. Bring back to a slow boil and simmer for about 10 minutes or desired tenderness of okra. Salt and Pepper to taste. - @cookingwithlynja