Shrimp Gumbo with Okra

Peel shrimp and toss shells with 1/2 tablespoon of Cajun seasoning.

Place seasoned shells into a pot with water, 1 tablespoon diced onion, and 1 tablespoon diced bell pepper.

Bring to a boil; reduce to a simmer and cover.

Let cook for at least 2 hours; the longer it cooks, the more flavor will be in your stock.

Meanwhile, devein shrimp by gently running a knife along the back; this will also make your shrimp plump nicely when cooking.

Toss shrimp in remaining Cajun seasoning and place in the refrigerator.

Melt butter in a large pot over medium-high heat.

Add flour slowly, stirring constantly with a whisk or wooden spoon.

When all flour is added, continue stirring frequently until roux turns brown in color and has a nutty aroma, about 5 minutes.

Add remaining onion and bell pepper; saute with roux until onion is translucent, 5 to 7 minutes.

Stir in tomato paste.

Stir in tomatoes, okra, and shrimp stock slowly.

Add crab boil seasoning.

Bring to a boil; reduce heat to a simmer and let cook, uncovered, stirring occasionally, about 1 hour.

Stir in shrimp and continue cooking until shrimp are bright pink but not tough, about 20 minutes.