Shrimp and Okra Gumbo

This is my favorite gumbo to make in the summer as it's light and loaded with market fresh veggies.  I usually make it after a Saturday trip to the farmers' market.

Prep time- 30-40 min
Cook time 30 min
Yield - 3qt serves 8-10
1/2 cup olive oil
1 cup flour
1 1/2 lbs. sliced okra (sauté' separately before adding to remove slipperiness)
I large onion diced
2 green onions
1 tablespoon minced garlic
2 stalks celery diced
1 bell pepper sliced
2 large tomatoes - blanched to remove skin, seeded and diced or can use a large can of diced tomatoes
2 lbs peeled shrimp ( cover peels w 8 cups water, salt and pepper, onion halved, celery and carrots to make stock)
Sea salt to taste
1/2 t black pepper
1/2 teaspoon crushed red pepper
Cayenne to taste
2 bay leaves
1 t Fresh thyme
1 T fresh parsley
Rice for serving - 1/2 cup dry per person

Sauté okra until slime is mostly gone, while cooking, begin shrimp stock with shells and Heat oil in  6 qt Dutch oven or cast iron gumbo pot.  add flour and stir constantly over medium heat.

When roux is a nice dark brown, about 15 min., add onions, stir and sauté for 1 min. Add garlic, celery, bell pepper, and tomatoes, after each addition, stir and sauté for 1 minute. Add peeled shrimp and sautéed lightly. Add drained stock and spices.  Turn to low heat and simmer for 30 min.  Serve over steamed rice.

Best of all- cooking with my beautiful daughter!