5 heaping tbsp. vegetable shortening
7 tbsp. flour
1 bunch celery, chopped
3 onions, chopped
2 lg. cans stewed tomatoes
1 can tomato sauce
8 c. water or chicken broth
3 tsp. salt
1 tsp. pepper
Garlic powder
3 1/2 lb. pkg. chicken thighs
3 tbsp. poultry seasoning
2 pkg. frozen cut okra
4 tbsp. Worcestershire

Brown flour in shortening. Add celery and onions. Saute for 5 minutes. Add tomatoes, tomato sauce, water, salt, pepper and garlic powder; boil for 1 hour over medium heat in large pot.

In separate pot place chicken thighs, poultry seasoning and water to cover. Bring to boil and simmer until done (about 45 minutes). Drain chicken and remove skin. Cut chicken from bone into bite-size strips.

Combine tomato mixture, cooked chicken and okra; cook for 20 minutes. Add Worcestershire, stir well and serve over rice.