Louisiana Shrimp Gumbo

• 1/2 c. flour
• 1/2 c. oil or shortening
• 1 c. onions, chopped
• 1/2 c. bell pepper
• 1 c. celery, chopped
• 1 tsp. garlic powder or fresh garlic
• 1 small can tomato sauce
• 2 or 3 qt. shrimp
• 1 box rice
• 1/2 tsp. red pepper
• 1/2 tsp. black pepper
• 1 or 2 jalapenos
• 3 or 4 bay leaves
• salt to taste
• 1 qt. canned tomatoes
• 1 1/2 or 2 c. okra
• 1 large and 1 small can chicken broth

1. Make roux of oil and flour.
2. Cook slowly and stir until golden brown.
3. Add onions and cook a few minutes.
4. Add celery and peppers (sweet and hot) and garlic (if using fresh).
5. Cook a few minutes; add tomatoes and sauces and other spice and seasonings.
6. Add chicken broth; cook slowly until good soup.
7. Cook okra a few minutes in hot oil; add to soup when about half done.
8. When I get this on the stove and cooking slowly, I clean 2 or 3 quarts of shrimp.
9. Cook 15 or 20 minutes after you put the cleaned shrimp in soup.
10. Serve over rice.

flour, oil, onions, bell pepper, celery, garlic, tomato sauce, shrimp, rice, red pepper, black pepper, jalapenos, bay leaves, salt, tomatoes, okra, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=879548 (may not work)