2 pounds shrimp
2 tablespoons oil
2 tablespoons flour
3 cups chopped okra
2 onions, chopped
2 tablespoons oil
1 can tomatoes
2 quarts water
1 bay leaf
1 teaspoon salt
3 garlic cloves
Red pepper

Peel shrimp and de-vein. Make a dark roux with flour and oil. Add shrimp for a few minutes and stir constantly. Set aside.

Smother okra and onions in oil. Add tomatoes when okra is nearly cooked. Add water, bay leaf, garlic, salt and pepper. Add shrimp and roux. Cover and simmer for 30 minutes.