1 dozen green onions, diced
1 tsp. filet
2 chicken bouillon cubes
1/2 tsp. poultry seasoning
2 medium onions, diced
1/2 tsp. oregano
4 limbs celery, diced
1/2 tsp. thyme
1 lb. frozen okra or 10 fresh pods, diced
1/2 tsp. nutmeg
2-3 cloves garlic or 1/2 tsp garlic juice
3 tbsp. soy sauce
1 lemon (grate rind first, then squeeze juice)
2 tbsp. vinegar
1/2 tsp Tabasco sauce, optional
24 oz. tomato sauce
1 tbsp. dried parsley or 4-6 stems fresh
1 tbsp. sugar
1-2 lbs. seafood (shrimp, crab, oysters, or fish)
2 quarts water

Chop green onions, onions, celery, parsley, okra, and garlic. Place in large (4 qt.) soup pan. Add remaining ingredients except seafood. Cook on low heat 2-3 hours. Cook seafood last. Serve with rice in soup bowls.