Shrimp Gumbo

Shrimp gumbo is a a classic dish from Louisiana. All soups and stews are comforting but this is even better since you can make it all your own, however you want to. You don't have to make it with shrimp, try it with chicken or both, or no meat at all. You can add anduille sausage as well, to give it a nice smokey flavor. This rich stew is great to eat on that cold, cold evening while you watch the sun set. Get your blood running hotter by putting in a few dashes of tabasco sauce.

Ingredients:

* 1 1/2 pounds shrimp
* 2 tablespoons oil or butter
* 3 tablespoons flour
* 2 1/2 cups okra, chopped
* 1 large onion, chopped
* 1 rib of celery
* 2 tablespoons oil
* 1 can tomatoes
* 1 bell pepper diced
* 2 quarts water or fish/chicken stock
* 1 bay leaf
* 1 teaspoon salt
* 3 gloves garlic (optional)
* Red pepper (optional)

How To Make:

Peel shrimp uncooked and devein. Make dark roux with the flour and butter by melting the butter in a large pan and sprinkling the flour in, whisking until combined and until the butter and flour mixture darken. Add shrimp to this for a few minutes, stirring constantly. Set aside. Cook up the onions, okra and celery with the oil and add tomatoes and pepper when okra is nearly cooked. Then add water, bay leaf, garlic, salt, and pepper. Add shrimp mixture to this. Stir together to mix and cover and cook slowly for 30 minutes.
Serve with rice.