2 tbsp. vegetable oil
1 med. onion, diced
1/2 c. green pepper, diced
1 lg. bay leaf
1/2 tsp. salt
1/8 tsp. pepper
2 stalks celery, sliced
1 qt. chicken broth
2 c. canned tomatoes
1 c. frozen okra
2 c. cooked chicken, diced & 1 tsp. shrimp boil

Saute green pepper, onion and celery in oil, drain. Add chicken broth, tomatoes, salt, pepper, and okra. Bring to boil. Reduce heat, cover and simmer for about 40 minutes. Add cooked chicken and shrimp boil. To thicken, add 2 teaspoons arrowroot or flour. Mix with 1 cup water before adding to gumbo. Heat thoroughly. Serve over rice.