3 tbsp. vegetable oil
1/4 c. all-purpose flour
1 1/2 c. chopped onions
1 c. chopped celery
1 c. chopped green peppers
2 cloves garlic, minced
3 c. chicken broth
1 (16 oz.) can whole tomatoes, with reduce salt, undrained
1 (10 oz.) pkg. frozen sliced okra
1 bay leaf
1 tsp. hot pepper sauce
1 tsp. Worcestershire sauce
1/2 tsp. dried leaf thyme, crumbled
3/4 lb. cooked shredded chicken
1/2 lb. uncooked shelled shrimp
3 c. cooked rice

In a large sauce pot heat oil. Add flour and cook over low heat, stirring often until soup 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 hot pepper sauce, bring to a boil, add chicken, shrimp and sauce. Cook 2 to 3 minutes longer until shrimp are done. Serve with rice and additional hot pepper sauce if desired. Yield: 10 cups - 8 servings.