• 1 small onion, chopped
• 1 small green bell pepper, chopped
• 1 c sliced celery
• 1 clove garlic, minced
• 1 T vegetable/olive oil
• 2 cans (14.5 oz each) Del Monte Italian Recipe Stewed Tomatoes
• 2 c COLLEGE INN Light & Fat Free Chicken Broth
• 1 package (10oz) frozen cut okra
• 1/2 t. dried thyme leaves
• 1/2 t. ground red pepper/cayenne
• 1 lb firm mild fish, cut into 1 inch cubes (sword, cod, mahi, etc)
• 3/4lb raw shrimpor crawfish
• Hot Cooked Rice

1. In large saucepan, cook onion, pepper, celery and garlic in oil until tender.
2. Stir in tomatoes, broth, okra, thyme and red pepper.
3. Simmer, uncovered, 5 minutes
4. Stir in fish and shrimp.
5. Cook until fish is opaque and just begins to flake.
6. Serve in bowls, topped with a mound of rice.

Makes 6 servings

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