1 lb. crabmeat
1 med. onion, chopped
1 lg. stalk celery, chopped
Garlic to taste
Salt to taste
1/4 c. (1/2 stick) butter
6 c. canned tomatoes (3 1-lb. cans)
1 (10 oz.) pkg. frozen okra
1 bay leaf
1 tsp. sugar
1/4 tsp. chili powder
1/2 tsp. thyme
1/4 tsp. pepper
3 c. hot cooked rice

In a 4-5 quart pot, cook onion, celery, and garlic in butter until tender. Add tomatoes, okra and seasonings. Cover and simmer 1 hour. Add crabmeat and heat through. Serve over hot cooked rice. Makes 6 servings.