Cook the chicken stock by boiling for 1 hour the first ten ingredients. Skim the foam and fat from the top as it rises. Remove the chicken pieces from the broth and de-bone. Return bones to the broth and continue to simmer. In a heavy pot, heat the roux. Add okra, onions, celery, bell pepper and garlic. Cook on a low fire approximately 30 minutes. Add the remaining ingredients along with the strained chicken broth and simmer 1 ½ - 2 hours. Serve over hot steaming rice in gumbo bowls.