Shrimp And Okra Gumbo

• 2 lb. fresh peeled shrimp
• 2 c. fresh diced okra
• 2 Tbsp. oil
• 1 stick margarine
• 4 Tbsp. flour
• 1 onion
• Creole seasoning to taste
• 1 bell pepper
• 2 sticks celery
• 2 cloves garlic
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. chopped scallion (small green onions)

1. Fry fresh okra in 2 tablespoons of oil for 10 minutes, stirring constantly so as not to burn.
2. Use an aluminum Dutch oven, not a black iron pot.
3. Remove okra and set aside.
4. Add margarine and flour.
5. Make a roux in the same pot.
6. Chop all vegetables.
7. Add them and the okra.
8. Cook for 5 minutes until wilted.
9. Add 3 quarts of water and Worcestershire sauce.
10. Cook 1 to 2 hours.
11. Then add shrimp and cook 30 minutes or until tender, seasoning to taste with Creole seasoning.
12. Serve with boiled rice in a soup plate and garnish with onion tops and sprinkling of file.

shrimp, okra, oil, margarine, flour, onion, bell pepper, celery, garlic, worcestershire sauce, scallion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=712641 (may not work)