Seafood Gumbo

½ cup chopped onion
½ chopped green pepper
½ sliced fresh mushrooms
1 garlic, minced
2 tbsp. margarine
1 28oz. can tomatoes, undrained
2 cups chicken broth
½ to ¾ tsp. red pepper
½ tsp. thyme
½ tsp. basil
¾ lb. white fish, cut into 1” pieces
½ lb. peeled, deveined shrimp
3 cups hot cooked rice

Cook onion green pepper, mushrooms, and garlic in margarine in large saucepan
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 to 15 minutes. Stir in fish and shrimp; simmer until fish
flakes with fork, 5 to 8 minutes. Serve rice on top of gumbo.

Makes 6 servings