Louisiana Shrimp Gumbo - cooking recipe

Ingredients

1/2 c. flour
1/2 c. oil or shortening
1 c. onions, chopped
1/2 c. bell pepper
1 c. celery, chopped
1 tsp. garlic powder or fresh garlic
1 small can tomato sauce
2 or 3 qt. shrimp
1 box rice
1/2 tsp. red pepper
1/2 tsp. black pepper
1 or 2 jalapenos
3 or 4 bay leaves
salt to taste
1 qt. canned tomatoes
1 1/2 or 2 c. okra
1 large and 1 small can chicken broth

Preparation

Make roux of oil and flour.
Cook slowly and stir until golden brown.
Add onions and cook a few minutes.
Add celery and peppers (sweet and hot) and garlic (if using fresh).
Cook a few minutes; add tomatoes and sauces and other spice and seasonings.
Add chicken broth; cook slowly until good soup.
Cook okra a few minutes in hot oil; add to soup when about half done.
When I get this on the stove and cooking slowly, I clean 2 or 3 quarts of shrimp.
Cook 15 or 20 minutes after you put the cleaned shrimp in soup.
Serve over rice.