CHICKEN GUMBO

¼ cup butter or margarine
1 tablespoon bacon drippings
2 cups sliced okra
1 small onion, chopped
¼ cup chopped green pepper
5 cups chicken broth
2 cups peeled, chopped tomato
1 bay leaf
¼ tsp salt
1/8 tsp pepper
½ cup uncooked regular rice
1 cup diced, cooked chicken
1 tablespoon chopped fresh parsley

Melt butter and bacon drippings in a Dutch oven.  Add okra, onion and green pepper; sauté until onion
is tender.  Stir in broth, tomato, bay leaf, salt and pepper.  Bring to a boil; sir in rice.  Cover, reduce heat, and simmer 20 minutes.  Stir in chicken and parsley; cook just until thoroughly heated.  Remove
bay leaf.

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