Brunswick Stew

1 cup cooked chicken meat
2-3 tbsp oil (or 4-6 slices of raw bacon chopped)
1/2 onion chopped
3 tbsp chopped green pepper
3 tbsp chopped celery
2 tbsp flour
1 can tomatoes
1 can corn
1 can lima beans
3/4 c frozen or fresh okra
2 cups water
2 teaspoons chicken bullion
1/2 teaspoon thyme
creole seasoning
dash Worchestershire sauce
cooked rice

Heat oil in pan or fry the bacon. Add the celery, pepper and onions and brown them. Add the flour and brown it (make a roux). Add the rest of the ingredients. Bring to boil, stirring well to mix in the roux. Adjust salt, pepper, creole seasoning. Lower heat and simmer for 30 -45 min. Serve over rice. Note: we use chicken but this can also be made with a mix of chicken pork, or squirrel.

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