2 pounds Okra -- Trimmed And Sliced

1/4 cup Vegetable Oil

1 pound Tomatoes -- Peeled And

-- Quartered 1 cup Onion -- Chopped

1 cup Celery -- Chopped

1/4 cup Green Bell Pepper -- Chopped

2 each Bay Leaves

1 teaspoon Fresh Thyme -- Or 1/4 Tsp Dried

Salt -- To Taste Cayenne Pepper -- To Taste 1 quart Vegetable -- Fish Or Chicken

-- Stock Or Water 2 Ears Fresh Corn -- Cut/Scraped From

-- Cob 1 pound Fresh Shrimp -- Peeled And Deveined

In warm weather, I prefer a lighter, fresher soup to the more traditional Cajun or Creole gumbos that I prepare in abundance in cooler months. This easy recipe adds fresh-cut corn to the usual delicious mix of tomatoes, okra and shrimp. Serve with a green salad and hot corn bread.

taste with salt and cayenne and add the stock or water. Bring to a boil, reduce the heat, cover and simmer for l5 minutes.*

Return to a boil and add the corn. Cook for 3 minutes. Add the shrimp and cook for about 4 minutes, or until the shrimp are cooked through.

Note: The soup may be prepared to this point up to 12 hours ahead and refrigerated. Reheat before proceeding. The soup base may also be frozen and stored for up to 6 months.

shrimp.

Per serving: 262 calories, 18 gm protein, 21 gm carbohydrates, 12 gm fat, 117 mg cholesterol, 2 gm saturated fat, 401 mg sodium, 3 gm dietary fiber © Copyright 1998 The Washington Post Company

Posted to MC-List by Johnnye