Easy Chicken Gumbo with Lima Beans, Corn, and Crispy Okra

1 cup oil

1 cup all-purpose flour

3 stalks celery, chopped

1 medium onion, chopped

1 medium green bell pepper, chopped

8 cups chicken broth or stock or 8 cups water and 8 bouillon cubes

2 chicken breasts, cooked and shredded

1 (16-ounce) package frozen lima beans

1 (15-ounce) can corn, drained

Salt and pepper to taste

Cooked rice

1 (16-ounce) bag frozen, breaded okra, fried to golden brown and crispy

 In a large heavy bottom pot, heat the oil until hot and add flour.  Cook for 20-25 minutes, stirring often to frequently, until mixture turns reddish brown, the color of a copper penny. 

 Add the celery, onion, and bell pepper and cook until vegetables are soft.  Add the chicken stock, shredded chicken, lima beans, and corn.  Bring to a boil, then reduce heat to a simmer and cook for 30 minutes.  Skim the oil off the top with a spoon and discard as much as possible.  Season with salt and pepper.  Serve over rice and sprinkle each bowl with the fried okra.