2 lb. fresh shrimp
3 onions or 12-15 green onions
6 lg. tomatoes, peeled
1/2 c. vinegar (cider)
2 qt. boiling water
1 sm. chicken (optional)
4 c. okra, chopped fine
1 c. cooked rice
2 bay leaves
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. butter

Wash shrimp. Combine 2/3 of the onions, vinegar and water. Heat to boiling and add shrimp, cook 15-20 minutes. Remove from the water and peel the shrimp. Add chicken to the shrimp water (onion and vinegar); cook until chicken leaves the bone. The shrimp and chicken juice gives the stock a delicious flavor. Chop remaining 1/3 onions in small skillet along with the melted butter and saute until the onions are transparent. Add the flour and brown to very dark brown, stirring constantly. Stir in some of the stock to the flour mixture and make a gravy-like mixture. Add all ingredients and simmer over a low flame until tomatoes and okra are done. Remove bay leaves before serving. (Bones should have been removed from the chicken when it finished cooking.) Serve over rice.