3 slices bacon, diced
3 1/2 - 4 lb. broiler-fryer chicken, cut up
4 c. water
2 ribs celery with leaves
1 carrot, cut in thirds
1 onion, quartered
2 bay leaves
1 tsp. salt
1/3 c. salad oil
1/2 c. all purpose flour
3 c. (3/4 lb.) sliced okra or 3 (10 oz.) pkgs. frozen okra, sliced
1 c. chopped onion
1 c. chopped green pepper
1/2 c. chopped celery
2 (16o z.) cans tomatoes, coarsely chopped
1/2 c. whole kernel corn
1/4 c. chopped parsley
2 garlic cloves, chopped
1-2 tsp. bottled red pepper sauce
1 tsp. basil
1/2 tsp. thyme
1 lb. shrimp, shelled & deveined (opt.)
3 c. hot cooked rice

In Dutch oven cook bacon until crisp. Remove with slotted spoon, drain on paper towels. Brown chicken in drippings. Add water, celery, carrot, onion, bay leaves and salt. Bring to a boil over high heat, reduce heat and simmer uncovered 35 minutes. Remove chicken from broth. When cool, remove meat from bones and cut into cubes. Strain broth and skim off fat.

Meanwhile, for roux, heat oil in saucepan over low heat. Stir in flour until smooth. Cook, stirring frequently, until medium brown, about 30 minutes.

Return chicken broth to Dutch oven. Stir in roux. Add chicken bacon and remaining ingredients except shrimp and rice. Cover and simmer over low heat about 1 1/2 hours, stirring occasionally. Add shrimp; simmer about 10 minutes more. Taste for seasoning. Serve with steamed rice. Makes 14 cups, about 190 calories per cup.