| | Directions | | 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. |
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| Ingredients | | - |  | 2 onions, diced |
| - | | 1/2 green pepper, chopped |
| - | | 1/4 cup margarine |
| - | | 2 tablespoons flour |
| - | | 1 can chopped tomatoes, drained (28 ounce can) |
| - | | 2 cups fresh okra |
| - | | 1 can tomato paste (16 ounce can) |
| - | | 3 beef bouillon cubes |
| - | | 4 teaspoons Worcestershire sauce |
| - | | 1/8 teaspoon ground cloves |
| - | | 1/2 teaspoon chili powder |
| - | | 1 bay leaf |
| - | | 1 1/2 teaspoons salt |
| - | | 1/4 teaspoon pepper |
| - | | 1/4 cup minced parsley |
| - | | 3 cups water |
| - | | 1 1/2 pounds uncooked shrimp, peeled and deveined |
| - | | 3 cups hot cooked rice |
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