1 lb. raw shrimp, fully cleaned
2 c. fresh or frozen okra, chopped
1/3 c. shortening, melted
2/3 c. green onions & tops, chopped
3 cloves garlic, chopped
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. hot water
1 c. canned tomatoes
2 whole bay leaves
2 drops Tabasco
1 1/2 c. cooked rice

Saute okra in shortening until it appears dry, about 10 minutes. Add onion, garlic, salt and pepper and shrimp. Cook about 5 minutes. Add water, tomatoes and bay leaves. Cover and simmer 20 minutes. Remove bay leaves and add Tabasco. Place rice in bottom of soup bowls, fill with gumbo.