In large kettle, sauté diced onion and chopped green pepper in margarine. Blend in flour, drained tomatoes, fresh okra, tomato paste, beef bouillon cubes, Worcestershire sauce, ground cloves, chili powder, bay leaf, salt, pepper, minced parsley and water. Cook over low heat, stirring until mixture begins to bubble and vegetables are tender, about 45 minutes. Add shrimp and cook for an additional 10 minutes, until shrimp are cooked. Serve with rice.
Makes 8 servings.