About 1.5 hours to prepare and cook.

 1/4 cup all-purpose flour

 1/2 cup Extra-Virgin olive oil

 4 celery ribs, chopped

 1 medium green bell pepper, chopped

 1 medium white onion, chopped

 1 carton (32 ounces) chicken broth  (low or no sodium optional)

 6 garlic cloves, minced

 1/2 teaspoon black pepper (optional or to taste)

 1/2 teaspoon cayenne pepper (optional or to taste)

 2 pounds uncooked large shrimp, peeled, deheaded, and deveined

 1 package (16 ounces) frozen sliced okra

 4 green onions, chopped

 1 medium tomato, peeled and chopped or 1 can diced tomatoes (low sodium optional)

 2 bay leaves

 2 cups hot cooked rice

Roux: In a Pyrex mixing cup whisk flour and 1/4 cup oil. Microwave on HIGH (1000W) for 3:25 minutes.

In a large pot on medium high add 1/4 cup olive oil. Add celery, green pepper, and white onion. Cook and stir for 5 minutes or until tender. Whisk the roux (it should look a chocolate brown) and stir into the pot along with the broth, black pepper, and cayenne. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.

Stir in the shrimp, okra, green onions, tomato, and bay leaves. Return to a boil. Reduce heat, add the garlic, cover, and simmer for at least 10 minutes. Serve over the rice.