Yield: Makes 6 servings.

1 cup chopped onion
1 cup chopped green peppers
1 cup chopped celery
1 clove garlic
1/4 cup butter or margarine
28 ounces canned peeled tomatoes, chopped (undrained)
2 cups chicken broth
1/4 to 1/2 teaspoon ground red pepper
1/2 teaspoon thyme leaves
1/2 teaspoon basil leaves
1/4 teaspoon ground black pepper
1 pound crab chunks
1/4 pound peeled and deveined shrimp
3 cups hot cooked rice

Cook onion, green pepper, celery and garlic in butter over medium heat until tender crisp. Add tomatoes, broth, red pepper, thyme, basil and black pepper. Simmer uncovered 20 to 25 minutes. Add crab and shrimp to gumbo. Ladle into bowl. Serve rice on top.