1/2 c. butter
2 tbsp. flour
2 med. onions, chopped (about 1 c.)
2 cloves minced garlic
1/2 green pepper, cut in strips
3 1/2 c. (1-28 oz. can) tomatoes
1 (10 oz.) pkg. frozen okra, sliced thin when partially thawed
1 (6 oz.) can tomato paste
2 beef bouillon cubes
2 c. water
1 tbsp. Worcestershire sauce
Several dashes of Tabasco sauce
1 tsp. thyme
1 bay leaf
1 1/2 tsp. salt
1 1/2 tsp. pepper
2 lbs. raw shrimp (cleaned and shelled)
2 c. cooked rice

In heavy kettle, melt butter; blend in flour. Add onion, garlic and green pepper; cook slowly over low heat until vegetables are tender.

Add remaining ingredients, except shrimp and rice; stir well. Cover and heat for 45 minutes stirring occasionally. Add shrimp and continue to simmer for 5 minutes until shrimp become pink.

To serve spoon mounds of rice in shallow soup plates and ladle gumbo around rice. Makes 3 quarts of gumbo or 6 generous servings.