Okra and Shrimp Stew

Name: Okra and Shrimp Stew
Cook time: 4 h 50 min
Total time: 4 h 50 min
Cuisine: American, Southern
Ingredients: 4 quarts water; 1-1¼ pounds smoked ham hocks; 1 onion, quartered; 1 bay leaf; 1 tablespoon vegetable oil; 12 ounces andouille sausage, sliced ¼ inch thick; 1 pound frozen or fresh okra (stemmed and cut crosswise ½ inch thick for fresh); 1 (14.5-ounce) can diced tomatoes; 1½ cups frozen baby lima (aka butter) beans; 4 garlic cloves, minced; 2 teaspoons table salt; 1 teaspoon pepper; 1 teaspoon granulated garlic; 1 teaspoon onion powder; ½ teaspoon paprika; 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed, cut into thirds; Cooked white rice