1 lg. bay leaf
2 tbsp. bacon fat
1 med. onion, diced
1/2 c. diced green pepper
1/2 tsp. salt
1/8 tsp. pepper
2 stalks celery, sliced
1 qt. chicken broth or stock
2 c. canned tomatoes
1 tsp. liquid crab & shrimp boil
1 c. canned or frozen okra
2 c. diced, cooked chicken

Melt fat in large saucepan over medium heat. Add onion, green pepper and celery. Saute, stirring constantly, until soft but not browned. Add chicken broth, tomatoes, salt, pepper and okra; bring to a boil. Reduce heat, cover and simmer about 40 or 50 minutes. Add cooked chicken and heat. Serve over a bed of hot rice. Garnish with parsley.

NOTE: Crab and shrimp boil is very hot; use to taste. Before adding chicken, you can add 2 teaspoons arrowroot or 2 teaspoons flour to thicken the gumbo or give it body. Mix arrowroot with a cup of water.