1/4 c. vegetable oil
1/4 c. flour
1 lg. onion, chopped
2 tbsp. butter
2 c. sliced okra (frozen can be used)
2 c. chopped tomatoes (canned tomatoes may be used)
1 lg. green pepper, chopped
2 cloves garlic, minced
2 tbsp. butter
1 1/2 c. med. size shrimp, shelled and deveined
1 1/2 qts. water
3 lbs. chicken, cut into pieces
1 cube chicken bouillon
1 tbsp. dried red peppers (hot)
2 tsp. salt
1 bay leaf
1 tsp. Worcestershire sauce
1/4 tsp. pepper
1/2 tsp. allspice
1/8 tsp. thyme
1 qt. rice, cooked

Mix oil and flour in heavy skillet and cook over low heat until roux is dark brown (45 minutes).

In Dutch oven, saute onion in butter until soft. Stir in okra and tomatoes and saute 30 minutes. Saute green pepper and garlic in skillet 5 minutes, then add shrimp. Saute until pink, and then add to the okra in Dutch oven.

Add water, chicken and remaining ingredients. Add roux also. Simmer, covered, 1 1/2 hours. Ladle into serving bowls and top each with a scoop of rice.