Makes 6 servings
2 c sliced fresh okra 1/4 c canola oil 2/3 c chopped green onions 3 cloves garlic, minced 1/2 tsp black pepper 2 c water 1 c chopped tomatoes 2 whole bay leaves 1/2 c uncooked rice 1 lb fresh medium shrimp, peeled and deveined 6 drops hot pepper sauce 1. In a large stock pot over medium-high heat, sauté okra in oil 10 minutes. 2. Add onions, garlic, and pepper. Cook 5 minutes. Add water, tomatoes and bay leaves. Cover, reduce heat, and simmer 20 minutes. 3. While vegetables are simmering, cook rice according to package directions. Keep warm. 4. Add shrimp to okra mixture. Cover and remove from heat. Let stand 5 minutes, or until shrimp turns pink. Do not overcook. Remove bay leaves; stir in pepper sauce.
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