Seafood Gumbo - cooking recipe

Ingredients

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced fresh mushrooms
1 garlic clove, minced
2 tablespoons margarine
1 (28 ounce) can whole tomatoes, undrained
2 cups chicken broth
1/2 teaspoon ground red pepper (more to taste)
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried basil leaves
1 (10 ounce) package frozen cut okra, thawed
3/4 lb white fish, cut into 1-inch pieces
1/2 lb peeled deveined shrimp
3 cups hot cooked rice

Preparation

Cook onion, green pepper, mushrooms and garlic in margarine in large saucepan or Dutch oven over medium-high heat until tender crisp.
Stir in tomatoes and juice, broth, red pepper, thyme, and basil. Bring to a boil. Reduce heat; simmer uncovered 10-15 minutes.
Stir in okra, fish and shrimp; simmer until fish flakes with fork, 5-8 minutes. Serve rice on top of gumbo.
Microwave Directions: Combine onion, green pepper, mushrooms, garlic and margarine in deep 2 to 3 quart microwave safe baking dish. Cover and cook on HIGH 4 minutes; stir after 2 minutes. Stir in tomatoes and juice, broth, red pepper, thyme and basil. Cover and cook on HIGH 10 minutes; stir. Reduce setting to MEDIUM and cook, covered, 10-12 minutes. Stir in okra, fish and shrimp; cook, covered, on HIGH 5 minutes. Let stand 5 minutes. Serve rice on top of gumbo.