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Peel shrimp, remove the legs by
gently pulling them off
the shell. Loosen shell
with fingers, then slide
off.
Devein shrimp, with paring knife
cut a shallow slit along
back of shrimp. Lift out
vein. (You may find this
easier to do under cold
running water.) Refrigerate
until needed.
make a roux, cook and stir 1/4 cup oil and flour
together in medium
saucepan over
medium-low to low heat for
20 minutes or until
mixture is a tannish-brown color; set aside
Heat remaining 1 tablespoon oil in
5-quart Dutch oven or
large saucepan over
medium-high heat.
Cook and stir onion,
bell pepper and garlic
until vegetables are
crisp-tender.
Stir in water, tomatoes with
liquid, thyme, salt, red
pepper and bay leaves.
Bring to a boil over high
heat. Reduce heat to
medium-low; simmer,
uncovered, 15 minutes.
Wash okra; cut into 3/4-inch slices.
Stir roux and okra into tomato mixture
Bring to a boil over high
heat. Reduce heat to
medium-low; simmer,
uncovered, 20 minutes
stirring occasionally.
Add shrimp to
. gumbo and cook
5 minutes or until
shrimp turn pink and
opaque. Discard bay
leaf.
Serve gumbo over
cooked rice. Garnish,
if desired.
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