1/2 c. chopped celery
1/2 c. chopped onion
1 clove garlic, crushed
4 tbsp. butter
1/3 c. sifted flour
1/2 tsp. salt
1/2 tsp. leaf thyme, crumbled
1/4 tsp. pepper
1 lb. can tomatoes
1 (14 oz.) can chicken broth
1 (8 oz.) can minced clams
1/8 tsp. liquid red pepper seasoning
1 (1 lb.) can okra, drained
1 (5 oz.) can deveined shrimp, drained and rinsed
3 c. cooked rice

Sauté celery, onion and garlic in butter until soft in a kettle. Stir in flour, salt, thyme and pepper. Cook, stirring constantly, until bubbly. Stir in tomatoes, chicken broth, clams and liquid and red pepper seasoning. Continue cooking and stirring until mixture thickens and boils, about 1 minute. Add okra and shrimp; heat to boiling. Ladle into a shallow serving bowl; spoon rice around edge.