Bouillabaisse Gumbo

• 1 16-oz can stewed tomatoes
• 1 can condensed tomato soup
• 1 can condensed chicken gumbo soup
• 2 soup cans water
• 1/3 cup chopped green onion
• 1 medium sweet potato (1 cup), pared and chopped
• 1/2 cup chopped celery
• 1 Tbsp snipped parsley
• 1 Tbsp worcestershire sauce
• 1 clove garlic, minced
• 2 dashes bottled hot pepper sauce
• 1 bay leaf
• 1 4½-oz can shrimp, drained
• 1 8-oz can minced clams, undrained

In large saucepan, combine tomatoes, soups, water, vegetables, parsley, worcestershire, garlic, hot pepper sauce, and bay leaf. Bring to boiling; reduce heat. Cover and simmer till vegetables are tender, about 30 minutes. Add shrimp and undrained clams; simmer till heated through, about 10 minutes. Season to taste with salt and pepper. Remove bay leaf.

Yield: 6-8 servings