• 2 pounds 35 count shrimp, peeled and deveined
• 1 cup chopped bell pepper
• 1/4 cup diced garlic
• 1 cup vegetable oil
• 3 quarts shellfish stock
• 1-1/2 cups flour
• 2 cups chopped green onions
• 4 cups sliced okra
• 1/2 cup diced parsley
• 2 cups chopped onions
• 1 cup chopped celery
• salt and cayenne pepper to taste

I must note at this time that in many cases the okra used in gumbos is first chopped and sauteed in oil until all of the stringy texture is removed and the vegetable is light brown. However, it is perfectly acceptable to add the uncooked okra into this dish.

In a two gallon stock pot, heat oil over medium high heat. Once oil is hot, add flour and using a wire whisk, stir constantly until golden brown roux is achieved. Do not allow roux to scorch. Should black specks appear, discard and begin again. When golden brown, reduce heat to simmer and saute okra approximately fifteen minutes.

Add onions, celery, bell pepper and garlic and saute approximately three to five minutes or until vegetables are wilted. Add shellfish stock, one ladle at a time, stirring constantly until all is incorporated. Return to medium high heat, bring to a low boil and allow to simmer thirty minutes. Add shrimp, green onions and parsley and season to taste using salt and pepper. Allow to cook an additional five minutes. Serve over cooked rice.

by Chef John Folse