2 lbs. peeled shrimp
3 qts. water
1 tbsp. tomato paste
2 lbs. fresh okra, cut small
1 c. onion, chopped
1/2 c. celery, chopped
1/2 c. bell pepper, chopped
2 tomatoes, chopped
4 cloves garlic, substitute garlic salt
Salt and pepper to taste
1/2 c. oil
1/2 c. flour

Season shrimp and set aside. Cook okra and tomatoes in small amount oil with onions. In separate pot, make a roux with oil and flour, stirring constantly until brown. Then add onions, bell pepper, celery and garlic and cook until tender.

Add water, okra, tomatoes, and tomato paste; cook 45 minutes to 1 hour. Then add shrimp. Cook another 20 minutes. Add onion tops and parsley 5 minutes before serving. Serve over cooked rice. Serves 6.