2 tbsp vegetable oil
2 tbsp all purpose flour
2 lbs. medium shrimp, peeled and deveined
2 tbsp vegetable oil
3 cups okra, chopped
2 onions, chopped
1 (14.5 oz) can diced tomatoes
½ cup ANCHOR BAR Original Chicken Wing Sauce “Original Recipe”
2 quarts water
1 bay leaf
3 cloves garlic, minced
1 red bell pepper, chopped
Ground black pepper to taste

1. In a large skillet over high heat, add 2 tablespoons oil and flour to the pan, and whisk together quickly. Continue cooking and stirring until a dark roux forms. Stir in shrimp. Cook and stir for a few minutes, until the shrimp turns pink. Set aside.

2. In another pan, heat 2 tablespoons oil over medium heat. Stir in okra and onions; cook until okra is tender. Mix in tomatoes. Add water, bay leaf, garlic, salt, red pepper, and the shrimp mixture. Cover, and cook slowly for 30 minutes.

3. Serve over rice.

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