Gather the ingredients.

Peel and chop 2 medium onions.

Cut 1 green bell pepper in half lengthwise, remove the seeds and stem, then cut the pepper into ¼-inch dice.

Chop 3 ribs celery. Set the vegetables aside.

For the roux, melt 3 tablespoons vegetable shortening in a large Dutch oven over low heat. Add 3 tablespoons all-purpose flour and cook, stirring, until medium brown—about 10 to 15 minutes. Stir the roux constantly to avoid burning. If it burns, you will have to start over.

Add the chopped vegetables to the roux, adjust the heat to medium-low to medium, and continue to cook, constantly stirring, until the onion is translucent.

Slowly add 4 cups chicken stock and bring it to a boil, stirring constantly.

Add 1 (14 ½-ounce) can diced tomatoes, 1 ½ cups sliced okra (fresh or frozen), 1 ½ teaspoons kosher salt, ½ teaspoon ground black pepper, 1 teaspoon dried thyme, ½ teaspoon dried oregano, ¼ teaspoon cayenne pepper, and 1 bay leaf; bring to a boil.

Reduce the heat to low and simmer, uncovered, for 20 minutes.

Meanwhile, cook 1 cup long-grain rice following the package directions. Set aside and keep warm.

Cut 1 ¼ pounds boneless chicken breasts (or boneless thighs) into bite-size pieces.

Add the chicken to the soup and cook, covered, for 6 to 8 minutes longer, or until the chicken is thoroughly cooked. Taste the soup and adjust the seasonings with more salt and pepper, as needed.

To serve, scoop a mound of rice into the center of each of the four large, shallow bowls. Ladle the soup around the rice. Sprinkle with fresh chopped parsley, filé powder, and/or green onion tops, if desired.