Shrimp Gumbo

Submitted by Butch Erwin

1 quart okra
2 Tbsp oil
3 lbs shrimp
2/3 cup oil
1/2 cup flour
2 cup chopped onions
1 chopped bell pepper
2 cup chopped celery
2 minced garlic cloves
1/4 cup parsley
16 oz diced tomatoes
2 bay leaves
2 Tbsp Worcestershire sauce
1/2 tsp black pepper
1/2 tsp red pepper
salt to taste

Cook shrimp in shells until done. Peel shrimp and set aside stock. Sauté okra in 2 Tbsp oil in Dutch oven until not stringy. Add onions, bell pepper, celery, garlic and parsley. Make roux in iron skillet with 1/2 cup flour and 2/3 cup oil. Cook until dark brown, stirring constantly. Use lower heat and do not burn. Add roux to vegetables and add shrimp stock and other ingredients. Bring to a boil and simmer 2 hours, stirring occasionally. Add shrimp and cook a few minutes more and serve over rice with hot crusty bread.