1 lb. fresh okra
2 tbsp. olive oil
1/4 c. butter
2 c. diced onion
2 green peppers, diced
2 cloves garlic, minced
1/4 c. flour
1 (1 lb. 12 oz.) can tomatoes
2 c. water
2 cans chicken broth
2 bay leaves
1/4 tsp. thyme
1/4 tsp. hot pepper sauce
2 tsp. Worcestershire sauce
2 tsp. salt
1 lb. fresh shrimp
Hot cooked rice

Cut okra in 1/8 inch slices. Heat oil and butter in kettle. Saute onions, okra, peppers, and garlic 3-4 minutes. Sprinkle with flour and stir until flour browns. Add tomatoes, broth and water and seasoning. Cover and bring to a boil. Simmer 45 minutes. Add cooked shrimp. Serve over hot rice.