1 or 2 lb. shrimp
1 onion, cut up
1/4 bag okra or 1/2 bag (if using 2 bags shrimp)
1/2 bell pepper, chopped
1/2 tsp. garlic, minced
1/2 to 1 tsp. parsley
3 onion tops, chopped fine
1/4 tsp. cayenne pepper
Louisiana hot sauce (about 1 tsp.)
1/4 c. flour
1/2 c. oil
salt to taste

Put a small amount of oil in pot to brown onion and okra together. Once the okra and onion are brown, add bell peppers, garlic and onion tops and smother awhile. Add salt, cayenne pepper and shrimp and cook until the shrimp are pink. Make roux with flour and oil. Once roux is dark brown, add roux, hot sauce, the rest of the seasonings and a lot of water to fill pot. Let it cook on a medium to low heat for about 1 hour or a little more. Taste to be sure seasoned well about 1/2 hour after cooking; add more salt, pepper or hot sauce if needed.