Ingredients

  • 1 dozen green onions, diced
  • 1 tsp. filet
  • 2 chicken bouillon cubes
  • 1/2 tsp. poultry seasoning
  • 2 medium onions, diced
  • 1/2 tsp. oregano
  • 4 limbs celery, diced
  • 1/2 tsp. thyme
  • 1 lb. frozen okra or 10 fresh pods, diced
  • 1/2 tsp. nutmeg
  • 2-3 cloves garlic or 1/2 tsp garlic juice
  • 3 tbsp. soy sauce
  • 1 lemon (grate rind first, then squeeze juice)
  • 2 tbsp. vinegar
  • 1/2 tsp Tabasco sauce, optional
  • 24 oz. tomato sauce
  • 1 tbsp. dried parsley or 4-6 stems fresh
  • 1 tbsp. sugar
  • 1-2 lbs. seafood (shrimp, crab, oysters, or fish)
  • 2 quarts water

Method

  • Chop green onions, onions, celery, parsley, okra, and garlic. Place in large (4 qt.) soup pan.
  • Add remaining ingredients except seafood.
  • Cook on low heat 2-3 hours.
  • Cook seafood last.
  • Serve with rice in soup bowls.