Here you go, Maleesa! I hope that you enjoy it.

1 cup finely chopped onion

1 cup finely chopped celery

2 tablespoons cooking oil

1 141/2 oz. can chopped tomatoes

2 bay leaves

1/2 tsp. dried thyme

1 10oz. package frozen okra

1 tsp. lemon pepper seasoning

1/2 tsp. black pepper

1/2 tsp. garlic powder

1 cup of chicken or fish stock ( I made broth w/ chicken bouillon cube)

2 cups shrimp, cleaned, peeled and deveined

In an iron skillet saute' onion and celery in the oil. Add tomatoes, bay leaves, thyme, okra and seasonings. Pour in stock. Cover pot and simmer for 30 minutes. Remove from heat and add shrimp. Stir in. Prepare topping.

Topping:

Mix your favorite cornbread recipe. This recipe called for a box of corn muffin mix but I don't like how that tastes so I make my own cornbread.

Preheat oven to 400 degrees. Drop cornbread mix by the tablespoons on top of hot shrimp mixture, leaving center uncovered. Bake 15-20 minutes.