Shrimp and Okra Gumbo

Its a thick soup cut recipe by a quarter

ingredients

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1. In a large heavy saucepan heat the oil over medium heat until very hot. Add the flour in thirds stirring constantly until the roux turns a deep reddish brown color. Alternatively the roux and can be baked in 350 deg. oven for about 1 to 1 1/2 hours. Stir it every 20 minutes when baking the roux.
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2. To the hot roux, add the onion, bell pepper, celery, green onion, allspice, mace, cayenne, paprika and garlic, cook, stirring frequently until the vegetables begin to soften.
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3. Stir in the stocks and sausage. Simmer, partially covered, over low heat for 1 hour. Skim often.
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4. During this cooking time, in another pot sauté the okra in a little oil until it becomes de-slimed – approx. 20 minutes. Add the tomatoes cook down until you lose the liquid from the tomatoes, then add to the gumbo.
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5. Ten minutes before the end of the cooking time add the herbs, and shrimp and cook uncovered until the shrimp are just cooked through. Finish with the Tabasco and Worcestershire sauces. Season to taste with salt and pepper.
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6. Cook the rice
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7. Place a small spoonful of rice in a soup cup and ladle in the gumbo.