Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Vegetable shortening |
| 2 tablespoons | Flour,all-purpose |
| 2 \N | Onions,finely chopped |
| 1 \N | Green bell pepper,fine chop |
| 5 cups | Warm chicken broth |
| 8 \N | Tomatoes,peeled/chopped |
| ½ pounds | Okra,cut into 1/4\" pieces |
| ½ cup | Uncooked rice |
| 2 \N | Ribs celery,chopped |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
| ¼ teaspoon | Thyme |
| 1 \N | Bay leaf |
| 1 \N | Broiler-fryer chicken,cooked |
1. In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined).
2. Add onions and bell pepper; cook until onion is translucent, about 5 minutes.
3. Slowly add warm broth; stir until broth reaches a boil.
4. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil.
5. Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes.
6. Stir and cook, covered, 20 minutes longer.