2 cups sliced fresh okra or 1 ten ounce pkg of no salt added okra, sliced
1/4 cups vegetable oil
2/3 cup chopped green onions and tops
3 cloves garlic, finely chopped
1/2 tsp. freshly ground black pepper
2 cups water
1 cup can no salt added tomatoes
2 whole bay leaves
1/2 cups brown rice
1 pound fresh medium shrimp, peeled and deveined
6 drops hot pepper sauce
In a large stock pot over medium high heat, sauté okra in oil in 10. Add onions, garlic and pepper. Cook about five minutes . Add water, tomatoes and leaves. Cover and simmer 20 minutes.
Add shrimp to okra mixture. Cover and remove from heat. Let stand 5 minutes or until shrimp is done. Shrimp is done when it turns pink. Do not over cook.
Remove bay leaves and sprinkle with hot pepper sauce. Stir to mix well. Place cooked rice in each soup bowl and cover with gumbo .