Seafood Okra Gumbo

• 1 qt. okra, cut into 1/2-inch pieces
• 2 Tbsp. oil
• 2 qt. water
• 2 to 3 lb. shrimp, peeled and deveined
• 2/3 c. oil
• 1/2 c. flour
• 2 medium onions, chopped
• 1 bell pepper, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, chopped
• 1/4 c. parsley, chopped
• 1 (16 oz.) can stewed tomatoes
• 2 bay leaves
• 2 Tbsp. Worcestershire sauce
• 2 small, boiled crabs
• salt to taste
• 1/2 tsp. black pepper
• 1/2 tsp. cayenne pepper

1. Peel and devein shrimp, saving shells.
2. Set shrimp aside in refrigerator.
3. Boil shrimp shells in 2 quarts of water for several hours to make a stock.
4. Set aside.
5. In a heavy skillet, heat 2 tablespoons of oil and saute the okra until all ropiness is gone, about 1/2 hour.
6. Set aside.

okra, oil, water, shrimp, oil, flour, onions, bell pepper, stalks celery, garlic, parsley, tomatoes, bay leaves, worcestershire sauce, crabs, salt, black pepper, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=773317 (may not work)