Shrimp and Okra Gumbo
Chef Demetrios Haralambatos, Executive Chef of Kontos Foods Inc.
Season the shrimp with salt, pepper, and cayenne to taste and set aside.
Heat the oil in a large stockpot over medium heat.
Add the okra and sauté for 30 minutes, stirring occasionally.
Add the tomato paste, tomato, onion, garlic, celery, and green bell pepper and sauté for an additional 15 minutes.
Add the water and season the mixture to taste. Then bring the mixture to a boil, reduce heat to low, and simmer for 45 minutes.
Add the shrimp and simmer for an additional 20 minutes.
Add the green onions and stir thoroughly.
Serve over rice with crusty French bread.
You may wish to add crabmeat and some hot sauce (or offer hot sauce on the side). You can also garnish the dish with some freshly chopped flatleaf parsley.