8 tbsp. butter, shortening or bacon drippings
1/4 c. flour
2 c. chopped onion
1 c. chopped celery
1 green pepper, chopped
4 cloves garlic, minced
1 lb. okra, diced
2 lbs. raw shrimp, peeled and deveined
2 qts. water
2 tsp. salt
2 tsp. pepper
1 bay leaf
2 tbsp. chopped parsley
2 c. Uncle Bens converted brand rice

Heat 6 tablespoons of the butter in large heavy skillet. Add flour and cook over medium heat, stirring constantly, until very brown. Reduce heat to low and add onion, celery, green pepper and garlic. Cook, stirring occasionally, until vegetables are tender, about 25 minutes. Cook okra in remaining 2 tablespoons butter in a medium skillet until no longer stringy. Add to vegetable mixture. Combine shrimp, water, salt, pepper and bay leaf in large Dutch oven. Stir in vegetable mixture. Simmer 1 hour, adding parsley during last 10 minutes of cooking time. While gumbo is simmering, cook rice according to package directions. Serve gumbo over hot cooked rice in individual bowls. Makes 6 to 8 servings.