Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   vegetable shortening
     1/2  cup           uncooked rice
   2      tablespoons   flour -- all-purpose
   2      ribs          celery -- chopped
   2                    onions -- finely chopped
   1      teaspoon      salt
   1                    green bell pepper -- fine chop
     1/2  teaspoon      pepper
   5      cups          warm chicken broth
     1/4  teaspoon      thyme
   8                    tomatoes -- peeled/chopped
   1                    bay leaf
     1/2  pound         okra -- cut into 1/4"
                        -- pieces
   1                    broiler-fryer chicken -- cooked

Preparation:

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.