Ingredients:
3 cups sliced okra
⅔ cup vegetable oil
2 large onions, chopped
6 stalks celery, diced
2 tablespoon garlic, minced
4 pounds shrimp, peeled and deveined
½ cup vegetable oil
½ cup flour
4 cups chopped tomatoes
4 cups chicken stock
1 teaspoon dried thyme
1 ½ tablespoons filé powder
3 bay leaves
1 tablespoon hot sauce
Salt and cayenne pepper to taste
Hot cooked rice
Cooking Steps:
Heat 2/3 cup of oil in a large cast iron skillet over medium high heat. Sauté okra in oil for about 10 minutes, stirring constantly. Add onions and celery; cook for 5 minutes. Add garlic, and shrimp; cook for about 3 minutes, and set aside. Combine ½ cup oil and ½ flour in cast iron Dutch oven (or any heavy bottom pot). Cook over medium heat, stirring constantly, until a rich brown roux is formed. Add tomatoes, chicken stock, spices, and bay leaves; blend well. Bring to a boil. Reduce the heat to moderately low. Simmer for 1 ½ hours. Add okra, onions, celery, and garlic. Cover and simmer 20 minutes. Add shrimp. Cover and simmer 3-5 minutes. Remove bay leaves. Add hot sauce, salt, and pepper. Serve in soup bowls over rice. Yield: about 12 servings.
