2 lbs. shrimp (peeled and deveined)
2 tbsp. oil
3 tbsp. flour
3 c. Okra, chopped
2 onions, chopped
2 qt. of water
1 bay leaf
1 lg. can of tomatoes
3 pods of garlic, optional

Make a dark roux of flour and oil. Stirring constantly. Add shrimp, uncooked. Stir for a few minutes. Set aside. Smother Okra and onions in oil. Add tomatoes. When Okra is nearly cooked, add water, bay leaf, garlic, salt and pepper. Add shrimp mixture. Cover and cook slowly 30 minutes. To serve, spoon a rice mound in a soup bowl and ladle gumbo over it (rice). Serves 6 to 8.