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
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.