Shrimp And Okra Gumbo

• 1/2 cup oil
• 1/2 cup flour
• 1 cup onion (diced)
• 1 cup celery (diced)
• 1 cup green pepper (diced)
• 3 cloves garlic (chopped)
• 1 pound okra (trimmed and cut into 1/4 inch slices)
• 4 cups shrimp stock
• 1 (14 ounce) can whole tomatoes (chopped)
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (or to taste)
• 1 teaspoon oregano
• 1 teaspoon thyme
• 2 bay leaves
• salt and pepper to taste
• 1 pound shrimp (shelled and deveined, save those shells for shrimp stock)
• 4 cups cooked rice
• 1 bunch green onions (sliced)
• 1 handful parsley (chopped)

1. 1. Heat the oil in a large sauce pan over medium heat.
2. 2. Mix in the flour and cook until it turns a dark golden brown while stirring constantly, about 4-6 minutes.
3. 3. Add the onions, celery and green pepper and cook until tender, about 7-10 minutes.
4. 4. Add the garlic and cook until fragrant, about a minute.
5. 5. Add the okra and cook for 10 minutes.
6. 6. Add the shrimp stock, tomatoes, paprika, cayenne, oregano, thyme, bay leaves, salt and pepper and bring to a boil.
7. 7. Reduce the heat to medium-low and simmer covered for 1-3 hours.
8. 8. Add the shrimp and cook until pink, about 3-5 minutes.
9. 9. Serve with rice and garnish with green onions and parsley.

oil, flour, onion, celery, green pepper, garlic, okra, shrimp stock, tomatoes, paprika, cayenne pepper, oregano, thyme, bay leaves, salt, shrimp, rice, green onions, handful parsley

Taken from www.epicurious.com/recipes/member/views/shrimp-and-okra-gumbo-51908191 (may not work)