3 beef bouillon cubes
1 c. hot water
2 onions, diced
1/2 green pepper, diced
2 cloves garlic, minced
4 tsp. Worcestershire sauce
1 bay leaf
1/8 tsp. dried basil
1/2 c. butter
2 tbsp. flour
10 oz. pkg. frozen okra
8 oz. can tomato sauce
15 oz. can tomatoes
1 tsp. Louisiana hot sauce
1/2 tsp. chili powder
1 lb. shrimp, peeled

Dissolve bouillon in hot water. Set aside. Saute vegetables in butter and blend in flour, stirring until smooth. Gradually add bouillon. Add remaining ingredients except shrimp and simmer 35 minutes, covered. Add shrimp and cook 15 minutes longer. DO NOT add salt! Serve over rice.