2 qt. chicken stock
1 1/2 c. tomato, cut into small pieces
1 c. okra, frozen or fresh
2 c. diced chicken
1/4 c. chopped green onion
1/2 c. chopped bell pepper
2 1/2 c. cooked rice
1 c. chopped celery
3/4 c. butter
1/2 c. flour

Add flour to 1/4 cup melted butter and mix. Add to heated chicken stock; cook 10 minutes. Saute onions, celery and pepper in the remaining 1/2 cup butter; add to chicken stock. Add tomatoes, rice and chicken to mixture and cook approximately 15 minutes.