5 qt. chicken broth (stock)
8 oz. diced celery
8 oz. diced onion
4 oz. diced green pepper
2 oz. oil
4 oz. rice
28 oz. can diced tomatoes with juice
4 c. diced, cooked chicken
20 oz. cut frozen okra
2 lbs. lg. raw shrimp, cleaned, tails off

In a large soup pot, saute celery, green pepper and onion until tender. Add chicken broth and rice. Cook until rice is done, about 1/2 hour. Add tomatoes, simmer 5 minutes, add diced cooked chicken, okra and shrimp. Simmer until shrimp is pink and cooked. Crab meat can be substituted.