3 tbsp. vegetable oil
1/4 c. all-purpose flour
1 1/2 c. chopped onion
1 c. chopped celery
1 c. chopped green pepper
2 cloves garlic, minced
3 c. low sodium chicken broth
1 can (16 oz.) whole tomatoes with reduced salt, undrained
1 pkg. 910 oz.) frozen sliced okra
1 tsp. Tabasco pepper sauce
1 tsp. Worcestershire sauce
1/2 tsp. dried leaf thyme, crumbled
3/4 lb. cooked shredded chicken
1/2 lb. uncooked, shelled, deveined shrimp
3 c. cooked rice

In a large saucepot, heat oil; add flour and cook over low heat, stirring often, until "roux" turns dark brown. Add onion, celery, green pepper and garlic; cook until vegetables are tender. Slowly add chicken broth, a little at a time, stirring after each addition. Stir in tomatoes, okra, bay leaf and Tabasco sauce; bring to a boil. Add chicken and shrimp; cook 2 to 3 minutes longer until shrimp are done. Serve with rice and additional Tabasco sauce, if desired. Yields: 10 cups; 8 servings; 131 mg. sodium per serving.