Louisiana Shrimp Gumbo
⅓ cup vegetable oil
½ cup all-purpose flour
1 cup finely chopped onion
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 cup chopped celery
5 cloves garlic, minced
8 cups water
2 tablespoons Cajun seasoning or( hot sauce )
1 (28-ounce) can diced fire-roasted tomatoes, undrained (optional)
1 pound medium shrimp, peeled and deveined
1 box of hot white rice cook (for serving)
In a large skillet , add oil, and heat over medium heat for 5 minutes. Add flour, and whisk until combined. Lower heat to medium-low, and cook, stirring, until a dark brown roux forms, 30 to 40 minutes.
Add onion, bell peppers, and celery, and cook, stirring, until onions are tender, about 15 minutes. Add garlic, and cook 30 seconds. Add 8 cups water, Cajun seasoning, and tomato. Bring to a boil; reduce heat, and simmer 1 hour.
Stir in shrimp, okra, bring to a boil; reduce heat, let simmer 15 minutes. Serve over rice. Garnish with parsley and green onion, if desired.