3 lbs. shrimp
2 lbs. okra
2 med. sized onions
1 pod garlic
2 tbsp. lard or oil

This gumbo is used in summer, when okra is plentiful in New Orleans markets and is made only with fresh okra. It is very seldom that a New Orleans housewife will use canned okra. Put lard in a large aluminum pot. Fry sliced onion until brown around the edges and add peeled shrimp and okra, sliced in rings 1/8" thick. Cook on a low fire, stirring every few minutes, for about 1 hour. When the okra is not sticking to the pot or to the spoon, usually after 1 hour of cooking, begin to add slowly 1 cup every few minutes, 1 gallon of hot water. Cover and cook slowly for another hour. Taste to see if it is salty enough, then serve. Serve with heaping tablespoon of boiled rice.