Best Creole Shrimp And Okra Gumbo

• 4 tablespoons vegetable oil
• 4 tablespoons flour
• 1 large chopped onion
• 1 cup chopped celery
• 6 garlic cloves, chopped
• 1 cup of chopped green pepper
• 6 ounces tomato paste
• 14 ounces fire-roasted tomatoes
• 2 lbs frozen sliced okra
• 1 lb peeled shrimp
• 1 lb shrimp, head on
• 1 lb smoked sausage (casing peeled and sliced into bite size)
• 2 cups water
• 2 cups shrimp stock or 2 cups bouillon
• 1 tablespoon creole seasoning (such as Slap ya Mama)
• 1 teaspoon sugar
• 3 tablespoons of chopped parsley
• 2 bay leaves

1. Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the next 4 ingredients; stir until onions are clear. Add tomato paste and a cup of water. Add okra and tomatoes. Cook slowly, adding all the water and shrimp stock -a little at a time. Stir in sugar & creole seasoning. Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of pot; adding water if necessary.
2. Add the shrimp ,sausage, parsley and the bay leaves. Cook another 30 minutes to an hour, adding seasoning to taste. Serve over boiled or steamed rice.

vegetable oil, flour, onion, celery, garlic, green pepper, tomato paste, tomatoes, okra, shrimp, shrimp, sausage, water, shrimp, creole seasoning, sugar, parsley, bay leaves

Taken from www.food.com/recipe/best-creole-shrimp-and-okra-gumbo-452503 (may not work)