Instructions: Melt butter in a saucepan over low heat. Add onions, green pepper and celery and cook till tender, about 5 minutes. Add tomatoes, okra, water, thyme and salt. Simmer 15 minutes, stirring occasionally. Add fish and cook 10 minutes or until fish is easily flaked. Spoon 1/2 cup hot rice into each soup bowl before filling with the gumbo. Delicious! Serves 4.

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