Ingredients:
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)
1 bunch green onions (sliced)
1 handful parsley (chopped)
Directions:
1. Heat the oil in a large sauce pan over medium heat, sprinkle in the flour while mixing and simmer until it turns a dark brown, about 10-20 minutes.
2. Add the onions, celery and green pepper and cook until tender, about 7-10 minutes.
3. Add the garlic and cook until fragrant, about a minute.
4. Add the okra and cook for 10 minutes.
5. Add the shrimp stock, tomatoes, paprika, cayenne, oregano, thyme, bay leaves, salt and pepper and bring to a boil.
6. Reduce the heat to medium-low and simmer covered for 1-3 hours.
7. Add the shrimp and cook until pink, about 3-5 minutes.
8. Serve with rice and garnish with green onions and parsley.
Slow Cooker: Implement step 1, optionally implement steps 2-4, place everything except the shrimp, green onions and parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the shrimp and cooking for another 10 minutes.
Source: Closet Cook
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