2 lbs. fresh shrimp or lg. chicken, cooked and deboned
2 tbsp. oil
2 tbsp. flour
3 c. okra, chopped
2 onions, chopped
2 tbsp. oil
1 lg. can tomatoes
2 qts. water
1 bay leaf
1 tsp. salt
3 pods garlic, peeled and crushed
1/2 c. bell pepper, chopped
1/2 c. celery, chopped
Red pepper (optional)

Peel shrimp uncooked and devein or boil a chicken and then debone and pull apart - or you can use both! As they say in Louisiana, then you make a roux. To make roux you use the first 2 tablespoons of oil and flour and cook over low heat until thick and brown - do not burn - scorched roux will ruin an entire pot of gumbo!

Add shrimp to the roux and set aside. Smother okra, onion, celery and peppers in remaining oil. Add tomatoes when okra is nearly done. Then add water, bay leaf, garlic, salt and pepper. Add shrimp and-or chicken with the roux to this soup. Cover and cook slowly for 30 minutes. Serve over flat bowls of steaming white rice. Use large pot, this makes a lot of gumbo.