2 whole, boned chicken breasts (cut into 1/2″ strips)
6 strips of bacon, cut into 1″ pieces
2 Tbsp. canola oil
4 C.. chicken broth
6 plum tomatoes, chopped
1/2 C. corn kernels, preferably cut from the cob
1 1/2 C. okra, cut into 1/2 ” pieces
1 large bell pepper, chopped
1 large onion, chopped
3 stalk of celery, chopped
1/3 C. uncooked rice
5 C. water
Seasonings: hot pepper sauce, black pepper, Cajun spices, and parsley

In a large pot, fry the bacon. Remove the bacon and set aside. Add the oil to the bacon drippings that are in the pot. Dredge the chicken in flour and brown them in the pot. This may have to be done in several batches. Pour the chicken broth over browned chicken and boil. Add all remaining ingredients and simmer for 30 minutes. Taste and season before serving. You may add the bacon to the soup, if desired. Serves 8.

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