How to make it

  • Heat olive oil in a large skillet over high heat.
  • Add chopped onion and celery. Saute, stirring often, about 10 minutes or until onions have browned.
  • Combine salt, pepper(s), thyme and flour.
  • Sprinkle flour mixture onto browned onions.
  • Add the garlic and bay leaf. Stir and cook about a minute.
  • Stir in the diced tomatoes and white wine, then remove the pan from the heat.
  • Place okra in the slow cooker. Pour contents of the skillet over the okra and stir to mix.
  • Cover and cook on LOW for 2 to 2 1/2 hours, or until okra is tender but still holds it's shape.
  • Stir in the peeled shrimp and cook on LOW for one additional hour.
  • Serve over hot steamed rice.

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