1 1/2 lb. fresh shrimp
6 tbsp. cooking oil
7 tbsp. flour
1 lg. onion, chopped fine
1 c. whole tomatoes
1/2 med. bell pepper
1 piece bay leaf
1 stalk celery, cut fine
1 clove garlic
1 (8 oz.) pkg. okra. cut in sm. pieces
1 tbsp. green onions
1 tbsp. chopped parsley

Put fresh shrimp in 1 pint of water with 1/2 teaspoon salt. Cook over medium heat about 5 minutes or until shrimp turns pink. Turn off and leave covered for a few minutes. Drain and reserve liquid for gumbo.

In large pot, add flour to heated oil. Cook and stir until deep brown. Turn heat off and quickly add onions and garlic. Return pot to heat, add bell peppers, bay leaf, broth with remaining water. Let come to a boil, add tomatoes and okra; let come to a boil. Reduce heat to simmer and cook 1 hour, covered with lid. Add shrimp, green onions and parsley to gumbo and cook 20 minutes. Serve with rice.