1/4 c. oil
1/4 c. flour
1 lg. stalk celery, coarsely chopped
1 sm. green pepper, coarsely chopped
2 med. cloves garlic, finely chopped
1 env. Lipton onion or onion-mushroom recipe soup mix
4 c. water
1 can (14 1/2 oz.) whole peeled tomatoes, drained and chopped (reserve liquid)
1 pkg. (10 oz.) frozen whole baby okra, thawed and cut into 1 inch pieces
1 tsp. ground cumin
1 tsp. thyme leaves
1/4 tsp. hot pepper sauce
1 bay leaf (opt.)
1 lb. uncooked med. shrimp, cleaned
1 tbsp. finely chopped parsley
Salt and pepper to taste
Hot cooked rice

In large saucepan or stockpot heat oil and cook flour over medium-high heat, stirring constantly, 10 minutes or until deep reddish brown. Stir in celery, green pepper and garlic. Cook, stirring occasionally, 6 minutes or until vegetables are tender. Add onion recipe soup mix, water, tomatoes, reserved liquid, okra, cumin, thyme, hot pepper sauce and bay leaf.

Bring to a boil, then simmer uncovered 40 minutes. Stir in shrimp, parsley, salt and pepper. Simmer an additional 5 minutes or until shrimp are tender. Remove bay leaf. Serve over hot rice. Makes 8 servings.