3 (16 oz.) cans chicken stock
1 c. diced onion
1/4 c. diced celery
1/2 c. diced sweet pepper
1 (16 oz.) can stewed tomatoes
1 (16 oz.) bag sliced frozen okra
1 lg. chicken breast, cut in bite size pieces
1 lb. cleaned and deveined med. shrimp
1 tsp. ground sage
1 tsp. ground thyme
1 med. bay leaf
2 tbsp. Louisiana hot sauce (not Tabasco)
1 tsp. cayenne
Salt and pepper to taste
Enough olive oil to saute vegetables

In large, heavy pot, saute vegetables until just done. Add chicken stock, tomatoes with juice, chicken pieces, and seasonings. Bring to boil. Turn down fire and simmer for 1/2 hour. Remove bay leaf and add cleaned shrimp. Cook about 15 minutes.

Serve over steamed rice with garlic bread, tossed salad, extra hot sauce.