1 cup cut celery and leaves 1 large onion, chopped 1 tablespoon flour 1/4 cup vegetable oil 3 cups chicken broth 1 can (16 oz.) tomatoes 1 green pepper, chopped 1 bay leaf 1/4 teaspoon thyme 2 cups sliced okra (fresh, frozen or canned) 2 tablespoons chopped parsley Salt to taste 1/4 teaspoon Tabasco 2 cups coarsely cut cooked chicken 1 can (5 oz.) shrimp, drained Hot rice
Cook celery, onion and flour in vegetable oil for 5 minutes, stirring as needed. Add next 9 ingredients, stir well. Simmer for 30 minutes. Stir occasionally. Add chicken and shrimp, heat through. Add a dash of Tabasco, serve in soup bowls with hot rice on top. 6 servings.
