Louisiana Seafood Gumbo

1/2 lb Medium shrimp (15-20)
1/4 c Butter/margarine
1/4 c All purpose flour
1 c Chopped onion
1 c Diced green pepper
1 md Bay leaf
1 md Clove garlic minced
1/2 t Crushed thyme leaves
1 cn (46-oz) mixed vegetable juice
2 cup fresh okra cut into 1 1/2 inch pieces 1 pkg (10-oz)

Shell and devein shrimp, leaving last segment and tail in place. Set aside. In 6 quart saucepan over medium heat, in hit butter, cook flour until lightly browned, about 3 minutes, stirring constantly. Stir in onion, green pepper, bay leaf, garlic and thyme; cook until onion and green pepper are tender, stirring often. Gradually stir in vegetable juice, a little at a time, stirring until smooth after each addition. Add okra. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes. Add fish, shrimp and hot pepper sauce. Simmer 10 minutes until fish flakes easily when tested with a fork and shrimp are pink, stirring gently now and then. Discard bay leaf. Serve in soup bowls; top with a scoop of rice.

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