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2 tbsp. salad oil
1 c. chopped onion
1 c. chopped green pepper
1/2 c. chopped celery
1 clove chopped garlic
1 bay leaf
Ground black pepper to taste
1 (1 lb., 12 oz.) can whole tomatoes, cut in chunks
1 (13 oz.) can chicken broth
1 (10 oz.) pkg. frozen okra, cut in 1/2 inch slices
1 lb. raw shrimp, peeled and deveined
Louisiana hot sauce (optional)
Fresh chopped parsley
In large stock pot, heat oil and saute onion, green pepper, celery and garlic until soft. Add bay leaf, oregano, pepper, tomatoes, and chicken broth. Simmer about 30 minutes, uncovered. Add okra, cover and simmer 15 minutes. Add shrimp, cover, and simmer 3-5 minutes until shrimp is just done. Add hot sauce to taste, if desired. Serve over rice and sprinkle with parsley. Serves 4-6.
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