• 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 pounds medium shrimp, peeled and deveined
  • 2 tablespoons vegetable oil
  • 3 cups chopped okra
  • 2onions, chopped
  • 1 (14.5 ounce) can diced tomatoes
  • 2 quarts water
  • 1bay leaf
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1red bell pepper, chopped
  • ground black pepper to taste
  • Directions

  • Step 1

    In a large skillet over high heat, add 2 tablespoons oil and flour to the pan, and whisk together quickly. Continue cooking and stirring until a dark rouxforms. Stir in shrimp. Cook and stir for a few minutes, until the shrimp turns pink. Set aside.


  • Step 2

    In another pan, heat 2 tablespoons oil over medium heat.Stir in okra and onions; cook until okra is tender.Mix in tomatoes.Add water, bay leaf, garlic, salt, red pepper, and the shrimp mixture.Cover, and cook slowly for 30 minutes.

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