Southern Shrimp Gumbo

                                                                                                            


2 pounds peeled and deveined raw shrimp
1 (14 1/2 oz.) can okra, drained
1/2 cup celery, minced
1 large onion, chopped
1 large green pepper, minced
2 fresh tomatoes, chopped
6 cloves garlic, minced
3 tablespoons fresh chopped parsley
2 teaspoons Chef Geoffrey Michael’s Gabrielle Seasoning
2 quarts boiling water
salt and pepper, to taste
1 tablespoon shortening
2 tablespoons flour


In a large pot, make a roux by heating shortening and adding flour; stir constantly until dark brown. Mix in onions, green pepper and celery and sauté until vegetables are soft; add remaining ingredients; salt and pepper to taste. Cover and simmer for 45 minutes. Serve over hot rice