Shrimp Gumbo with Okra

Prepare the Shrimp Stock: Peel shrimp, reserving shells. Toss shells with ½ tablespoon Cajun seasoning. In a large pot, combine seasoned shells with 3 quarts water, 1 tablespoon diced onion, and 1 tablespoon diced bell pepper. Bring to a boil, then reduce heat to a simmer, cover, and cook for at least 2 hours to develop a rich, flavorful stock. (2 hours+)

Prepare the Shrimp: While the stock simmers, gently devein the shrimp by running a knife along their backs. This also helps them plump up during cooking. Toss the shrimp with the remaining ½ tablespoon Cajun seasoning and refrigerate until needed. (15 minutes)

Make the Roux: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium-high heat. Gradually add the flour, stirring constantly with a whisk or wooden spoon to prevent lumps. Continue to cook and stir frequently until the roux turns a rich brown color, resembling peanut butter, and has a nutty aroma. This should take about 5 minutes. (5 minutes)

Sauté Aromatics: Add the remaining diced onion and bell pepper to the pot with the roux. Sauté until the onion is translucent and softened, about 5 to 7 minutes. Stir in the tomato paste and cook for another minute to deepen the flavor. (7 minutes)

Build the Gumbo: Slowly stir in the diced tomatoes (with their juices), okra, and the strained shrimp stock (discard the solids from the stock). Add the crab boil seasoning. Bring the mixture to a boil, then reduce heat to a simmer. Cook, uncovered, stirring occasionally, for about 1 hour, allowing the flavors to meld together. (1 hour)

Add the Shrimp: Stir in the seasoned shrimp and continue cooking until they turn bright pink and are cooked through but not tough, about 20 minutes. Be careful not to overcook the shrimp. (20 minutes)

Serve: Ladle the Shrimp Gumbo into bowls and serve hot over cooked rice or with crusty French bread, if desired.