Creole Seafood Gumbo

• 1/4 c. butter
• 2 Tbsp. flour
• 2 c. liquid (water and a little juice from seafood)
• 2 c. cut okra
• 2 c. peeled and cubed tomatoes
• 1 large onion, chopped
• 1 small green pepper, chopped
• 1 tsp. Tabasco pepper sauce
• 1/8 tsp. thyme
• 1 bay leaf
• 2 c. shrimp, crab meat, oysters or a combination
• 3 c. hot cooked rice

1. Melt butter in a saucepan; blend in flour and cook over low heat, stirring constantly until dark brown.
2. Add liquid, okra, tomatoes, onion, pepper, Tabasco sauce (optional), thyme and bay leaf.
3. Bring to a boil.
4. Then cover and simmer 30 minutes, stirring occasionally.
5. Add seafood and cook 10 to 15 minutes longer.
6. Remove bay leaf.
7. Serve in soup bowls with mound of hot rice in center.
8. Serves 6.

butter, flour, liquid, okra, tomatoes, onion, green pepper, tabasco pepper sauce, thyme, bay leaf, shrimp, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226940 (may not work)