OnionGreen bell pepper
Roasted red pepper
2 quarts fresh okra, sliced (PicSweet Frozen will work if fresh Is not available, just not as good as fresh)
1 pound small to medium shrimp, peeled and deveined
3 cups diced tomatoes
¼ cup vegetable oil
3 to 4 cloves chopped garlic
1 cup diced onions
1 cup diced celery
½ cup diced yellow bell peppers
½ cup chicken stock or shrimp stock if available
Slap Ya Mama to taste or salt and cracked black pepper to taste
In a 4-quart saucepan, heat oil over medium-high heat.
Sauté okra, onions, celery, bell peppers and chopped garlic approximately 30 minutes.
Stir constantly until okra stops “stringing.”
Stir in tomatoes and chicken stock, bring to a low boil and cook approximately 45 minutes, stirring occasionally.
Add shrimp and continue to cook additional 15–20 minutes.
Season to taste.
Making a roux: Making a roux is time consuming and needs to be watched carefully! It can burn easily, so stir often. If it burns, you have to throw it out and start all over again.