Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Heat oil in large Dutch oven over low heat until hot.
  2. Add flour; stir about 15 minutes or until brown, being careful not to burn.
  3. Add onions and green pepper; cook and stir about 5 minutes or until onions are tender.
  4. Slowly add broth; stir until broth boils.
  5. Add tomatoes, okra, celery, salt, black pepper, thyme and bay leaf; bring to a boil over high heat.
  6. Add chicken and rice.
  7. Return to a boil.
  8. Reduce heat to low; cover and simmer about 20 minutes.
  9. Stir; cover and simmer 20 minutes more.
  10. Remove bay leaf.
  11. Serve immediately.
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