Chicken Gumbo

2 tbsp Vegetable shortening
2 tbsp Flour,all-purpose
2 Onions,finely chopped
1 Green bell pepper,fine chop
5 cups Warm chicken broth
8 Tomatoes,peeled/chopped
1/2 lb Okra,cut into 1/4" pieces
1 1/2 tbsp File' Gumbo
1/2 cup Uncooked rice
2 Ribs celery,chopped
1 tsp Salt
1/2 tsp Pepper
1/4 tsp Thyme
1 Bay leaf
1 Broiler-fryer chicken,cooked
Preparation:
In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined).
Add onions and bell pepper; cook until onion is translucent, about 5 minutes.
Slowly add warm broth; stir until broth reaches a boil.
Add tomatoes, okra, rice, celery, salt, file' gumbo, pepper, thyme and bay leaf; bring to a boil.
Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes.
Stir and cook, covered, 20 minutes longer.
Serves 6.