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

Recipe by: Tabasco http://www.tabasco.com