( )=my variations

Skillet Shrimp Gumbo

1/3 cup Oil (or lots less)
2 cups Fresh sliced okra
1 pound Shrimp, peeled and deveined (chicken, sausage, firm white fish, etc. or just more okra)
1/2 cup Chopped scallions
3 Cloves garlic, minced
1 1/2 teaspoons Salt
1/2 teaspoon White pepper
2 cups Water (chicken stock or homemade fish stock)
1 cup Canned tomatoes (Furmanos crushed and fresh romas)
2 Whole bay leaves
6 Drops Tabasco sauce
1 1/2 cups Cooked rice (brown)

Heat oil in a large skillet for 10 minutes, stirring occasionally. Add shrimp, garlic, scallions, salt and pepper; simmer for 5 minutes.
Add water, tomatoes, and bay leaves to frying pan; cover and simmer for 20 minutes. Remove bay leaves; stir in Tabasco sauce.

To serve, place generous scoop of rice in each of 6 bowls. Spoon gumbo on top of rice.
Serves 6.