1 medium chopped green bell pepper
3/4 cup finely chopped onion
1 tablespoon butter
1 (24 ounce) bottle prepared Bloody Mary mix
1 (15 ounce) can tomato sauce
1 tablespoon instant chicken flavor bouillon
2 tablespoons parsley flakes
1 (10 ounce) package frozen cut okra
1 (12 1/2 ounce) can pink salmon, drained
4 cups cooked rice
In large saucepan, cook green pepper and onion in butter for 5 minutes or until tender.
Add Bloody Mary mix, tomato sauce, bouillon and parsley. Bring to boil. Stir in okra. Bring to second boil. Fold in salmon. Reduce heat and simmer for 10 minutes.
Serve over hot, cooked rice.