1 chicken breast, diced
2 tablespoons bacon fat
1 green bell pepper, diced
3 stalks celery, diced
1 quart (4 cups) chicken broth
2 cups canned tomatoes
Salt and white pepper
1/3 cup uncooked white rice
1 cup cooked sliced okra
3 tablespoons chopped parsley

In a large skillet saute diced chicken in bacon fat until pieces become firm, but not brown; remove chicken and place in crockpot.

Saute green pepper and celery until translucent, but not brown, and add to chicken in crockpot. Add broth or stock, tomatoes, salt and pepper. Cover crockpot; set to LOW and cook for 4 to 6 hours or until chicken is tender. Add rice and okra during last hour of cooking.

Serve gumbo garnished with parsley.

Serves 4 to 6.