INGREDIENTS
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 pounds medium shrimp, peeled and deveined
2 tablespoons vegetable oil
3 cups chopped okra
2 onions, chopped
1 (14.5 ounce) can diced tomatoes
2 quarts water
1 bay leaf
3 cloves garlic, minced
1 teaspoon salt
1 red bell pepper, chopped
ground black pepper to taste
DIRECTIONS
1. In a large skillet over high heat, add 2 tablespoons oil and flour to the pan, and whisk together quickly. Continue cooking and stirring until a dark roux forms. Stir in shrimp. Cook and stir for a few minutes, until the shrimp turns pink. Set aside.
2. In another pan, heat 2 tablespoons oil over medium heat. Stir in okra and onions; cook until okra is tender. Mix in tomatoes. Add water, bay leaf, garlic, salt, red pepper, and the shrimp mixture. Cover, and cook slowly for 30 minutes.