|Shelled shrimp with tails||1⁄2 Pound (Fresh Or Frozen)|
|Quick cooking rice||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Sliced celery||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Canned tomatoes||16 Ounce, cut up|
|Frozen cut okra||5 Ounce, thawed (1/2 Of A 10 Ounce Package)|
|Lemon juice||1 1⁄2 Teaspoon|
|Worcestershire sauce||1 1⁄2 Teaspoon|
|Chicken bouillon||1 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Fully cooked ham||3 Ounce, cut into 1/2 inch cubes|
Thaw shrimp, if frozen.
In a 1 quart nonmetal casserole combine butter or margarine, 1 cup water, and 1/4 teaspoon salt.
Micro cook, uncovered, on 100% power (HIGH) for 3 to 4 minutes or till boiling.
Stir in the uncooked rice; cover and set aside.
In a 3 quart glass casserole combine the flour and oil.
Micro cook, uncovered, for 20 minutes, stirring after the first 4 minutes, then after every minute.
Add onion, green pepper, celery, and garlic.
Micro cook, covered, for 2 to 3 minutes.
Stir in undrained tomatoes, okra, lemon juice, Worcestershire sauce, bouillon granules, red pepper, allspice, bay leaf, and 1/2 cup water.
Micro cook, covered, 5 to 7 minutes; stir.
Micro cook, covered, on 50% power (MEDIUM) 5 to 8 minutes.
Remove bay leaf.
Stir in shrimp and ham.
Micro cook, covered, 5 to 7 minutes, stirring twice.
Return the rice to oven.
Micro cook, covered, on 100% power (HIGH) 1 minute.
Spoon rice into soup bowls.
Ladle gumbo over rice.