Cajun Shrimp Stew

• 1/2 c. chopped celery
• 1 medium-size onion, chopped (1/2 c.)
• 1 clove garlic, crushed
• 4 Tbsp. (1/2 stick) butter or margarine
• 1/3 c. sifted regular flour
• 1/2 tsp. salt
• 1/2 tsp. leaf thyme, crumbled
• 1/4 tsp. pepper
• 1 (1 lb.) can tomatoes
• 1 (about 14 oz.) can chicken broth
• 1 (8 oz.) can minced clams
• 1/8 tsp. red pepper seasoning
• 1 (about 1 lb.) can okra, drained
• 1 (about 5 oz.) can deveined shrimp, drained and rinsed
• 3 c. cooked rice

1. Saute celery, onion and garlic in butter or margarine until soft in kettle.
2. Stir in flour, salt, thyme and pepper; cook, stirring constantly, until bubbly.
3. Stir in tomatoes, chicken broth, clams and liquid and red pepper seasoning.
4. Continue cooking and stirring until mixture thickens and boils 1 minute. Add okra and shrimp; heat to boiling.
5. Ladle into a shallow serving bowl; spoon rice around edge.
6. Or, spoon rice in mounds in center of soup plates; spoon shrimp mixture around rice.
7. Makes 6 servings.

celery, onion, clove garlic, butter, regular flour, salt, leaf thyme, pepper, tomatoes, chicken broth, clams, red pepper, okra, shrimp, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996445 (may not work)