1 1/2 med. white onions, diced
4 cloves garlic, diced fine
2 med. green bell peppers, diced
1/4 lb. butter
3 lbs. shrimp
1 can whole tomatoes
1/2 lb. okra, sliced
1/4 c. salad oil
2 bay leaves
1/2 c. flour
Salt and pepper to taste

In a deep pot, place green and white onions, garlic, bell pepper, bay leaves and butter. Cook until onions brown. Add tomatoes and okra and cook for 10 minutes. Cover cooked ingredients with water - 1 quart more water and add shrimp. Bring to a slow boil.

In a separate iron skillet, place salad oil and heat. When hot, add flour and stir until brown. Add this to above ingredients in other pot, a little at a time until desired thickness is obtained. Boil for about 10 minutes. Serve over rice in a large soup bowl. Yield: 6-8 servings.