About 1 hour to prepare and cook.

 1/4 cup all-purpose flour

 1/2 cup Star Extra-Virgin olive oil

 3 celery ribs, chopped

 1 medium green bell pepper, chopped

 1 medium white onion, chopped

 1 carton (32 ounces) chicken broth  (low sodium optional)

 3 garlic cloves, minced

 1 teaspoon pepper (optional or to taste)

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

 2 pounds uncooked large shrimp, peeled and deveined

 1 package (16 ounces) frozen sliced okra

 4 green onions, sliced

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

 1 bay leaf

 Hot cooked rice

Roux: In a Pyrex mixing cup combine flour and 1/4 cup oil. Microwave on HIGH for 3 minutes. Whip and set aside (the mixture should be chocolate brown).

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. Stir in the roux, broth, pepper, and cayenne and bring to a boil. Reduce heat, cover and simmer for 30 minutes. Stir in the okra, green onions, tomato, bay leaf, shrimp, and garlic.

Return to a boil (this will take a while). Reduce heat, cover, and simmer for 10 minutes or until shrimp turn pink. Serve over rice.