1/4 c. butter
1/2 c. onions, chopped
1/4 c. green pepper, chopped
1/8 tsp. garlic powder
1 tbsp. salt
1 tbsp. sugar
1 tsp. cornstarch
1/4 tsp. Tabasco
1 (1 lb.) can stewed tomatoes
1 (1 lb.) can cut okra
1 (12 oz.) can V-8 juice
1 1/2 - 2 lbs. frozen shrimp, peeled & deveined
3 c. hot, cooked rice
1 (10 oz.) can condensed chicken gumbo soup

Saute onions and green peppers in butter in a Dutch oven. Stir in soup, tomatoes, garlic, okra, V-8 juice, sugar, salt and Tabasco. Bring to a boil for 2 minutes then reduce heat to simmer, covered for 10 minutes.

Blend cornstarch into 1/2 cup cold water and stir into soup mixture. Boil, stirring constantly until thickened, about 3 minutes. Add shrimp and cook 2 to 3 minutes longer.

With ice cream scoop, spoon a mound of hot rice in center of each bowl, then ladle gumbo over rice.