4 tablespoons of flour (plain)
3 cups of smother okra*
2 chopped onions
3 garlic cloves, minced
1 can of Rotel tomatoes
6 cups of water
2 1/2 pounds peeled shrimp
salt to taste

Roux: make a roux by browning flour in 4 tablespoons of oil. Add smothered okra, onions, garlic, Rotel tomatoes and salt to taste to roux. Add water and shrimp, bring to a boil for a few minutes; simmer for about 30 minutes. Serve over rice.

* Smother three cups of sliced okra in 2 tablespoons of bacon grease stirring often until okra is tender.

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