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1 large white onion
1 large green pepper
2 sticks celery
5 green onions
5 garlic cloves
1/2 cup butter
8 oz roux
1 cup white wine
30 oz stewed tomatoes
1 can chicken broth
5 bay leaves
2 Tbsp Creole or cajun seasoning
16 oz okra (fresh or frozen)
1 can corn, drained (or frozen or fresh corn))
1/2 pound green beans (fresh or frozen)
18 pounds shrimp (fresh or frozen, with or without tails)
1 cup fresh lemon juice
yellow saffron rice

If okra is fresh or not already cut into thick slices (about 1/4
to 1/2 inch), cut okra beforehand. Finely chop onion, green pepper,
green onions, garlic and put into a big pot. Finely slice celery
and add to the pot. Add butter to the pot and saute the
onions-pepper-garlic-celery under medium heat until tender. Add
1 cup wine and stir in the roux until well mixed. Continue cooking
on medium heat until mixture starts to thicken.

In a blender, puree the tomatoes into a liquid. Add tomatoes,
broth, leaves, and seasoning. Keep cooking over medium heat while
you prepare and add the remaining ingredients (next step), stirring
occasionally. Dump in the okra. Add in the corn. Chop green
beans in food processor (or just cut into short pieces with knife)
and add them in. Add in the shrimp. Keep cooking over medium
heat, stirring occasionally, until are vegetables are tender and
shrimp is cooked. Remove from heat. Stir in lemon juice. Serve
in bowls over rice.


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