Ingredients

3 tablespoons butter
2 onions, diced
4-6 cloves garlic, finely chopped
6 cups chicken broth (make with 6 chicken bouillon cubes and 6 cups water)
2 14 1/2-ounce cans stewed tomatoes
1 pound medium-size peeled shrimp, tails off, cooked
1/2 to 3/4 pounds scallops, cut in 1/2 inch pieces, or bay scallops
1/2 to 3/4 pounds sliced fresh or frozen okra
2 teaspoons salt
1/2 teaspoon basil
2 bay leaves
1/4 teaspoon red (cayenne) pepper
25 to 30 turns of freshly ground pepper
1/2 cup uncooked rice
3 stalks chopped celery

Directions

Melt butter in a large soup pan. Add chopped onion and garlic. Saute until translucent. Add chicken broth and all other ingredients except rice and celery. Bring to a boil and simmer 15-20 minutes. Add rice and celery. Cook 20-30 minutes, until rice is tender. — Larry Miller