Place the first 10 ingredients in a 12-16 quart 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.
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.
Once served sprinkle on gumbo filé to taste preference. This is an optional step.
*Please use as many organic ingredients as possible.*Recipe Notes
The easiest way to process canned whole tomatoes is to use kitchen shears to cut the tomatoes. Open the can and insert shears into can cutting the whole tomatoes. Both the tomatoes and juice are used for this recipe.