4  tbl  Vegetable Oil
   2  tbl  Flour
   2  lb   Shrimp  [uncooked, peeled and de-veined]
   3  cup  Okra    [chopped]
   2       Onions  [chopped]
   1  can  Tomatoes  [16 oz]
   1  qt   Water
   1       Bay Leaf
   3 clove Garlic  [crushed]
   1  tsp  Salt
   1  tsp  Red pepper
 
 

Make brown roux  (gravy) of 2 tbl oil and flour.

Add shrimp to this for a few minutes, stirring constantly.   Set aside.

Cook okra and onions in remaining 2 tbl oil in a 4 quart sauce pot.

Add tomatoes when okra is nearly cooked.

Add water, bay leaf, garlic, salt and pepper.

Add shrimp and roux to this.

Cover and cook slowly for 30 minutes.

Serve with rice.