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1/4 c. butter or margarine
1 chopped onion
1/2 stalk celery, thinly
2 Tbsp. all-purpose flour
2 c. chicken broth (homemade,
canned or bouillon cubes)
1 (16 oz.) can tomatoes,
undrained and coarsely
1 (14 oz.) can sliced okra,
1/4 tsp. thyme leaves
1 small bay leaf
1/4 tsp. salt
dash of ground red pepper
12 medium peeled and deveined
1 c. cooked rice

Put butter, onion and celery into 3-quart oven-safe
casserole. Cook, uncovered, 3 to 4 minutes at High, or until
tender. Stir once. Mix flour into onion mixture. Add chicken
broth gradually, stirring constantly. Cook, uncovered, 5 to 6
minutes at High, or until slightly thickened; stir once. Add
undrained tomatoes, okra, seasonings and shrimp to sauce; stir.
Cook, uncovered, 12 minutes at High, or until shrimp are tender
and gumbo hot. Put 1/4 cup cooked rice into large soup bowl;
ladle hot gumbo into bowls. Makes about 1 1/2 quarts.

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