2 tb Vegetable shortening

2 tb Flour,all-purpose

2 Onions,finely chopped

1 Green bell pepper,fine chop

5 c Warm chicken broth

8 Tomatoes,peeled/chopped

1/2 lb Okra,cut into 1/4" pieces

1/2 c Uncooked rice

2 Ribs celery,chopped

1 ts Salt

1/2 ts Pepper

1/4 ts Thyme

1 Bay leaf

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.