2 lbs. med. shrimp, peeled and deveined
2 tbsp. oil
2 tbsp. flour
1 can tomatoes
1 lg. onion, chopped
2 c. chopped okra
2 qts. water
2 bay leaves
Salt and pepper to taste

Combine oil and flour over high heat, stirring constantly, to make dark roux. Stir in shrimp rapidly, coating them with roux mixture. Will be pink in color and set aside.

In a large pot, smother onions, tomatoes, and okra in small amount of oil, cooking until tender. Add shrimp/roux mixture, water, and spices. Simmer for 2 hours. Serve over rice. Taste better if cooked the day before serving.