OKRA THICKENING:

4 tbsp. oil
1 can (8 oz.) tomato sauce
1 lb. fresh okra, washed, stemmed & sliced tissue thin

ROUX:

3 tbsp. oil
5 tbsp. all-purpose flour (don't use instant or self-rising)

GUMBO:

2 med. onions, finely chopped
1 lg. green pepper, finely chopped
3 lg. celery stalks, minced
1/8 tsp. garlic powder
2 1/2 qts. water
2 tsp. salt
Dash of cayenne pepper
1 1/2 to 2 lbs. raw med. size shrimp
4 qts. boiling water
1/4 c. thinly sliced green onions with tops
3 tbsp. minced parsley

1. Begin the okra thickening first. It must cook a while before it's ready. Heat lard over moderate heat; add okra. Saute 10 to 12 minutes until golden, but not brown. Lower heat and continue sauteing okra, uncovered, very slowly for 1/2 hour. Add tomato sauce and cook, uncovered, for about 2 hours, stirring often.

2. Cook Roux: Melt oil and stir in flour. Cook on low heat, stirring often, until flour turns a butterscotch color. Be very careful not to burn flour.

3. Mix onions, green pepper, celery and garlic into roux; cook a few minutes.

4. Blend 1 quart cold water into roux. Stir until thick. Add remaining 1 1/2 quarts water. Boil gently for 35 minutes until roux is reduced to half.

5. Mix in reserved okra thickening, the salt, cayenne, and black pepper.

6. Add the shrimp and cook, uncovered, for 10 to 15 minutes.

7. Add green onions and parsley. Simmer a few minutes more.

8. To serve, spoon hot cooked rice into soup bowls, then ladle gumbo on top.