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Creole Seafood Gumbo

1/4 c. margarine
2 tbsp. flour
2 c. liquid (water and seafood juice)
2 c. cut okra
2 c. tomatoes, peeled and cubed
1 lg. onion, chopped
1 sm. green pepper, chopped
1 tsp. Tabasco sauce
1/8 tsp. thyme
1 bay leaf
2 c. shrimp, oysters, crabmeat or a combo
3 c. hot cooked rice

Melt margarine in saucepan. Blend in flour and cook over low heat, stirring constantly, until dark brown. Add liquid, okra, tomatoes, onion, pepper, Tabasco, thyme and bay leaf. Bring to a boil. Cover and simmer 30 minutes, stirring occasionally. Add seafood and cook 10-15 minutes longer. Remove bay leaf. Serve in soup bowls with mound of hot rice in center. Serves 6.

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