1/4 c. butter
2 tbsp. flour
1 (8 oz.) can okra
1 (8 oz.) can tomatoes
1/2 c. chopped celery
1/4 c. chopped green pepper
1 clove garlic, chopped
1 onion, chopped
1 red pepper
Salt and pepper to taste
2 lb. shrimp, deveined
1/4 tsp. marjoram
Pinch of thyme
Pinch of sage

Melt 2 tablespoons butter in large Dutch oven; stir flour into butter. Add enough water to make a gravy. Saute okra in remaining butter in small skillet. Add okra, tomatoes, celery, green pepper, garlic, onion, red pepper, salt, pepper and shrimp to gravy. Cover with 2 cups water; simmer for 1 hour. Remove red pepper; add marjoram, thyme and sage. Simmer for 30 minutes longer. Serve with steamed rice.