Serving Size: 6
Ingredients:
2 tablespoons vegetable shortening
1/2 cup uncooked rice
2 tablespoons all-purpose flour
2 ribs celery, chopped
2 onions, finely chopped
1 teaspoon salt
1 green bell pepper, fine chopped
1/2 teaspoon pepper
5 cups warm chicken broth
1/4 teaspoon thyme
8 tomatoes, peeled and chopped
1 bay leaf
1/2 pound okra, cut into 1/4″ pieces
1 broiler-fryer chicken, cooked
Directions:
- 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).
- Add onions and bell pepper; cook until onion is translucent, about 5 minutes.
- Slowly add warm broth; stir until broth reaches a boil.
- Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil.
- Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes.
- Stir and cook, covered, 20 minutes longer.
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