Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable shortening 1/2 c Uncooked rice
2 tb Flour,all-purpose 2 Ribs celery,chopped
2 Onions,finely chopped 1 ts Salt
1 Green bell pepper,fine chop 1/2 ts Pepper
5 c Warm chicken broth 1/4 ts Thyme
8 Tomatoes,peeled/chopped 1 Bay leaf
1/2 lb Okra,cut into 1/4" pieces 1 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.

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