Shrimp Gumbo (1-1.5 hours)
1 cup roux
1 large onion, chopped
2 lbs shrimp, peeled and deveined
1 bunch parsley, minced
1 bunch onion tops, chopped
4 tsp. salt
1 tsp. black pepper and cayenne (tsp. each)
3 cups rice
gumbo filé (optional)

1. In a Gumbo pot, saute onion in roux until wilted.
2. Add 8 cups cold tap water.
3. Add salt and pepper.
4. Bring to a boil.
5. Reduce heat and cook for an hour, stirring occasionally.
6. Add 1 cup hot water if the mixture gets too thick.
7. Add shrimp and cook for 20 minutes.
8. Add parsley and onion tops and cook for 10 more minutes.
9. Remove from heat, cover, and let stand for 15 minutes.
10. Serve over rice.
11. Sprinkle with filé. 2 lbs. shrimp, peeled
1 can tomatoes
2 tbsps. oil
2 onions, chopped
2 tbsps. flour
1 bay leaf
3 cups. okra, chopped
1 tsp. salt
3 cloves garlic

2 quarts water Make dark roux with flour and oil but be sure not to burn the roux because this will ruin the dish. Add shrimp and continue stirring for a few moments. Then remove and place aside. Smother onions and okra in oil and add the tomatoes when the okra is almost cooked.
Add water, garlic, bay leaf, salt and pepper, and then add the roux with the shrimp.
Cover and cook for 30 minutes on low heat.
Serve over rice. Serves 6 to 8 people.