Recipes | Sea Port

Ingredients

• 2 pounds fresh Louisiana shrimp (41–50 count)
• 3 quarts water, in all
• 2 tablespoons cooking oil
• 1 quart fresh or frozen okra, sliced into 1/2-inch rounds
• 2/3 cup plus 2 tablespoons cooking oil, in all
• 1/2 cup all-purpose flour
• 2 cups chopped onions
• 1 cup chopped green bell pepper
• 1/2 cup chopped celery
• 2 teaspoons minced garlic
• 1 16-ounce can chopped tomatoes
• 2 bay leaves
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1/4 teaspoon cayenne pepper