Ingredients:

1 lb. fresh okra, sliced or 1-10 oz. package frozen sliced okra

2 T. olive oil

¼ c. butter

2 c. diced onion

2 green peppers, diced

2 cloves garlic, minced

¼ c. flour

1-1 lb. 12 oz. can tomatoes, cut up but not drained

2 c. chicken stock

2 c. water

2 bay leaves

¼ t. thyme

¼ t. Tabasco

½ t. Worcestershire

1 t. salt

2 lbs. large shrimp, shelled and deveined

1 c. long grain rice

Directions:

Heat olive oil and butter in large Dutch oven over medium heat.  Saute okra, onion, green pepper and garlic until onion is translucent.  Sprinkle with flour and stir to make a paste.  Gradually stir in chicken stock and water. Add tomatoes, bay leaves, thyme, Tabasco, Worcestershire and salt.  Cover and bring to boil.  Reduce heat and simmer for 45 minutes.  Add rice to pot and continue to simmer for 20 minutes or until rice is tender.  Add shrimp and heat through.  Serves 8.