Ingredients

2 lbs. shrimp, peeled and deveined
6 ounces cajun andouille sausage, cut in 1/4″ slices or crumbled*
1 lb. okra, trimmed and sliced
4 cups chicken stock 
2-3 cups rice, cooked

1/2 cup chopped fresh flat-leaf parsley, divided into two 1/4 cups
2 28-oz. cans tomatoes, chopped, with juice
4 bay leaves
4 celery stalks, chopped
3 large garlic cloves, minced or pressed
2 bunches scallions, trimmed and cut in 1/2″ slices
2 tbsp unsalted butter
2 onions, chopped
2 green bell peppers, seeded and chopped
1 red bell pepper, seeded and chopped
Scant 1/4 tsp cayenne pepper (or more to taste)
Salt and freshly ground black pepper

Method

To make Cajun Shrimp Gumbo, first of all, put the shrimp in a bowl and salt it lightly and then cover it and refrigerate.

Now, put the shrimp shells in a large saucepan and add 5 cups of water in it and boil and cook for half an hour. Then, strain it in a bowl and reserve the water.

Next step is to add more water in the reserved water to make full 4 cups. Then, pit the water in a large soup pot and add in it chicken stock, tomatoes along with their juice, bay leaves and salt and pepper. Boil the mixture and cook for about 30 minutes.

Now, till the stock is simmering, heat the butter in a non stick frying pan and add in it onions and cook for 3 to 5 minutes and after that add celery, green and red bell peppers along with scallions. Cook for about 10 minutes till the vegetables are softer.

After that add garlic, okra and cook for 15 minutes. Add in it the vegetables with andouille and half of parsley and cayenne. Cook for about 2 hours and then add in it seasonings according to your taste.

Now, add the shrimp and the remaining parsley in the stock and cook for 5 minutes. Heat olive oil separately and add in it garlic and shelled shrimp and cook. Then, divide the rice in 8 plated and spoon the prepared gumbo over it along with cooked shrimp and serve hot.