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1/4 c Margarine
1/2 c Chopped onions
1 md Size chopped green pepper
1/2 c Chopped celery
1 cn Tomatoes; (28 ounce)
1 lb Fresh okra; cut into 1/4 inch pieces
1 c Water
1/4 ts Dried thyme; crushed (or 1 tablespoon fresh, chopped thyme)
1 ts Salt
1 lb Fish fillets; cut into bite size pieces
2 c Cooked rice
Melt butter in a saucepan over low heat. Add onions, green pepper and
celery and cook till tender, about 5 minutes. Add tomatoes, okra, water,
thyme and salt. Simmer 15 minutes, stirring occasionally. Add fish and cook
10 minutes or until fish is easily flaked. Spoon 1/2 cup hot rice into each
soup bowl before filling with the gumbo. Delicious! Serves 4.
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