Shrimp Gumbo with Okra Recipe

Peel shrimp and toss shells with 1/2 tablespoon of Cajun seasoning. Place seasoned shells into a pot with water 1 tablespoon diced onion and 1 tablespoon diced bell pepper. Bring to a boil; reduce to a simmer and cover. Let cook for at least 2 hours; the longer it cooks the more flavor will be in your stock.

Meanwhile devein shrimp by gently running a knife along the back; this will also make your shrimp plump nicely when cooking. Toss shrimp in remaining Cajun seasoning and place in the refrigerator.

Melt butter in a large pot over medium-high heat. Add flour slowly stirring constantly with a whisk or wooden spoon. When all flour is added continue stirring frequently until roux turns brown in color and has a nutty aroma about 5 minutes. Add remaining onion and bell pepper; saute with roux until onion is translucent 5 to 7 minutes. Stir in tomato paste.

Stir in tomatoes okra and shrimp stock slowly. Add crab boil seasoning. Bring to a boil; reduce heat to a simmer and let cook uncovered stirring occasionally about 1 hour. Stir in shrimp and continue cooking until shrimp are bright pink but not tough about 20 minutes.