2 pounds Peeled and deveined shrimp (21-25)
1 1/2 gallons of chicken or shrimp stock
1 red pepper (large dice)
1 green pepper (large dice)
1 yellow pepper (large dice)
1 med. red onion (large dice)
2 stalks of celery (large dice)
4 cloves of garlic (minced)
4 pound Okra diced into 1/2 pieces and fried
1 tbsp cayenne pepper
4 tbsp Old Bay
3 tbsp dried thyme
4 tbsp Gumbo file
3/4 pounds brown roux
Tabasco to taste
Salt and pepper to taste
First melt 3/4 pound of butter and add enough flour making a heavy paste, brown over medium heat until a dark brown. Set aside.
Second, take your diced okra and dredge in flour, pan fry until cooked and golden brown, place on a paper towel, and set aside to the end.
In a large sauce pot, over medium heat, sweat the garlic, onions, peppers and celery until tender. Add the cayenne, dried thyme and Old Bay, continue to cook for another three to five minutes. Add the stock and bring to a boil. Once at a boil carefully add your roux, whisking the entire time, until the stock becomes thick. Continue to cook on low heat, the gumbo should be at a simmer. Add the shrimp, simmer until cooked. Finally, add the fried okra, gumbo file and adjust the seasoning with salt and pepper and Tabasco to taste. Serve with jasmine rice.