Creole Shrimp and Okra Gumbo

Ingredients

• 2 pounds medium shrimp, peeled and deveined, shells reserved
• 2 pounds fresh okra, sliced into 1/2-inch rounds
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 2 tablespoons unsalted butter
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery ribs, diced
• 4 garlic cloves, minced
• 1 can (14.5 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 6 cups shrimp or chicken stock
• 2 bay leaves
• 1 1/2 teaspoons dried thyme
• 1 teaspoon cayenne pepper
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 cup sliced scallions
• 1/4 cup chopped fresh parsley
• 4 cups cooked white rice

Before you cook

• Peel and devein the shrimp and refrigerate the meat, keeping the shells for stock.
• Simmer the shells in the stock for 20 minutes, then strain and hold the stock hot.
• Slice the okra into 1/2-inch rounds and dice the onion, bell pepper and celery.

Steps

1. Heat 2 tablespoons of the oil in a wide skillet over medium-high heat.
2. Add the sliced okra and cook it for 15 minutes, stirring often, until the slime cooks off and the edges brown.
3. Scrape the okra into a bowl and set it aside.
4. Heat the remaining oil in a large pot over medium heat and whisk in the flour.
5. Stir the roux for 10 minutes, until it turns a light peanut butter color.
6. Add the butter, onion, bell pepper and celery and cook for 8 minutes, until soft.
7. Stir in the garlic and tomato paste and cook for 2 minutes.
8. Add the diced tomatoes with their juice and cook for 5 minutes.
9. Pour in the hot stock a ladle at a time, stirring until smooth.
10. Add the browned okra, bay leaves, thyme, cayenne, salt and black pepper.
11. Simmer the gumbo uncovered for 40 minutes, until it thickens enough to coat a spoon.
12. Taste and adjust the salt and cayenne.
13. Add the shrimp and cook for 4 minutes, until they are pink and just firm.
14. Take the pot off the heat and stir in the scallions and parsley.
15. Spoon rice into each bowl and ladle the gumbo around it.