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.