Ingredients

• 2 pounds Last Island Gumbo Shrimp
• 1 cup ghee/tallow/lard or high heat oil
• 1-1/2 cups flour
• 4 cups sliced okra
• 1/2 cup diced parsley
• 2 cups chopped green onions
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped bell pepper
• 1/4 cup diced garlic
• 3 quarts shrimp stock
• salt and cayenne pepper to taste

Heat oil over medium high heat in a two gallon stock pot. Add flour once the oil is hot, stir constantly with a whisk until golden brown roux is achieved. When the roux is golden brown, reduce heat to simmer. Add the okra to the roux and sauté for about fifteen minutes. Add the onions, celery, bell pepper and garlic, stirring constantly for about five minutes or until vegetables are wilted. Add shrimp stock slowly, stirring constantly. Return the pot to medium high heat and simmer for thirty minutes. Add shrimp, green onions and parsley and cook for 5 more minutes, seasoning with salt and pepper along the way. Serve over cooked white rice.