Creole Seafood Gumbo

1/4 c Butter -- or margarine

2 tb Flour

2 c Liquid -- (water/seafood

-liquor) 2 c Okra, cut

2 c Tomato -- peeled & cubed

1 lg Onion -- chopped

1 sm Bell pepper, green -- chopped

1 t Tabasco sauce

1/8 ts Thyme

1 Bay leave

2 c Shrimp, crabmeat, oyster

-combo 3 c Rice -- hot cooked

Make a dark roux of the butter and flour over low heat, stirring constantly. Add liquid, okra, tomatoes, onion, pepper, Tabasco, thyme and bay leaf; bring to a boil, then cover and simmer 30 minutes, stirring frequently. Add seafood and cook, covered, 10 to 15 minutes longer. Remove bay leaf and serve in soup bowls with mound of hot rice in center.