• 1/4 cup margarine
• 1/2 cup chopped onions
• 1 medium size chopped green pepper
• 1/2 cup chopped celery
• 1 28 oz. can tomatoes
• 1 lb. fresh okra, cut into 1/4" pieces
• 1 cup water
• 1/4 tsp. dried thyme, crushed (or 1 Tbs. fresh, chopped thyme)
• 1 tsp. salt
• 1 lb. fish fillets, cut into bite size pieces
• 2 cups 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.

Enjoy!