In two-quart saucepan, heat oil over medium high heat. Once oil is hot, gradually add flour and using a wire whisk, stir constantly until the color of the roux is peanut butter brown or darker. The darker the roux the "nuttier" the flavor. Note: To avoid burning/scorching the roux, maintain low heat and stir constantly! If black specks appear in the roux, it’s burnt; discard and begin again. At low heat, it may take up to forty-five minutes to prepare the roux.
When the roux is prepared, reduce the heat and add onion, celery, green pepper, okra, carrot and garlic. Sauté approximately five minutes or until vegetables are wilted.
Add chicken broth, one ladle at a time, stirring constantly until all of the liquid is incorporated into the roux.
Add water, tomatoes and hot sauce. Stir in rice
Add chicken pieces and seasonings.
Return to medium high heat, bring to a low boil and simmer for thirty minutes.