2 onions, sliced
1/2 green pepper, thinly sliced
2 cloves garlic, minced
1/4 c. butter
2 tbsp. flour
1 (1 lb.) can tomatoes
1 (1 lb.) can okra, drained
1 (6 oz.) can tomato paste
3 beef bouillon cubes
4 tsp. Worcestershire sauce
1/8 tsp. ground cloves
1/2 tsp. chili powder
Pinch dried basil
1 bay leaf
1 1/2 tbsp. salt
1/4 tsp. pepper
3 c. water
1 1/2 lb. deveined, shelled raw shrimp
3 c. hot cooked rice (1 c. uncooked)
1/4 c. minced parsley

In large kettle, saute onion, green pepper and garlic in butter. Blend in flour; cook over low heat, stirring constantly, until mixture is bubbly and vegetables are tender. Remove from heat; add remaining ingredients except shrimp, rice and parsley. Simmer 45 minutes.

Just before serving, add shrimp; simmer, covered, 5 minutes, until shrimp are pink and tender. Toss together rice and parsley. Serve gumbo in soup plates over portion of rice and parsley. Or, heap rice in center of individual bowls of gumbo. Yield: 8 servings.