Shelly's Recipe

SEAFOOD GUMBO SOUP

Category: Soups

1 cup diced onion, celery and sliced carrots
1/2 cup diced green bell pepper
1 tbsp chopped garlic
2 tbsp vegetable oil
4 cups water
3 tbsp clam base or 2 fish bouillon cubes (available at specialty food stores)
1 tbsp hot pepper sauce
2 (6 1/2 oz) cans chopped clams with juice
8 oz uncooked boneless cod, cubed
1 cup canned diced tomatoes with juice
1/2 cup diced cooked ham
1 tsp dried thyme
2 tbsp chopped fresh parsley
1 cup cooked rice
1 tbsp Worcestershire sauce
1 tsp black pepper
Salt to taste
1/2 cup sliced, frozen okra (unthawed)
1/3 cup butter, melted
1/3 cup flour

In large stockpot, saute onion, carrots, celery and green pepper in oil 5 to 7 minutes, adding garlic when vegetables are almost softened; do not brown. Add all remaining ingredients except butter and flour. Bring to simmer.

In small bowl, mix butter and flour to make a roux. Gradually add to soup with wire whip and cook until thickened. Taste and adjust seasonings to taste. Serves 6-8