Make a dark roux of the butter and flour over low heat, stirring constantly. Add liquid, okra, tomatoes, onion, pepper, Tabasco, thyme and bay leaf; bring to a boil, then cover and simmer 30 minutes, stirring frequently. Add seafood and cook, covered, 10 to 15 minutes longer. Remove bay leaf and serve in soup bowls with mound of hot rice in center.
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|Serving Size: 1 Serving (324g)|
|Recipe Makes: 6|
|Calories from Fat: 85 (25%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 133.8mg||41 %|
|Sodium 173.1mg||6 %|
|Potassium 468.6mg||12 %|
|Total Carbohydrate 42.2g||12 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 39.4g|
|Protein 19.7g||28 %|
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Calories per serving: 335
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