New Orleans Shrimp Gumbo

Peel and devein the shrimp, saving the shells. Cut each shrimp into three pieces and set aside.

Put the shrimp shells into a medium saucepan and cover with 2 cups water. Bring to a boil and simmer just a couple of minutes. Strain out the shells, reserving the liquid. This flavor infused water will be used for cooking your rice.

Cook the rice in the reserved shrimp shell water until all the liquid is absorbed and the rice is cooked through.

Put the flour in a saucepan over medium heat. Stir constantly until it turns light brown. Remove from the heat and cool. This step is crucial in developing a nice, toasty flavor and brown color for your gumbo.

Put the drained okra in a large plastic bag. Pour in the cooled flour. Seal off the top and shake until the okra is completely coated with flour.

Heat 1 tablespoon of the oil in a large pot. Add the flour-coated okra and the flour, one half at a time. You want the okra to fry and become really brown. Push the okra to one side of the pot.

On the other side of the pot, add the tomato paste and cook, stirring often. Continue cooking until the tomato paste turns a dark brown. Now stir the tomato paste into the okra pieces. Turn the cooked okra out onto a plate, scraping up all the tasty brown pan residue.

Add the remaining oil to the same pot. Add the onions, celery, green pepper and garlic. Let the vegetables sweat and fry over high heat. Stir in the cooked okra and continue frying over high heat.

Pour in 4 cups water, thyme, bay leaves and the cayenne pepper. Simmer 30 minutes.

Just before you're ready to serve, stir in the shrimp. Cook only about 4 minutes. The shrimp should not be overdone.

Spoon the rice, fragrant from the shrimp shells, into a bowl. Sprinkle the chopped green onions over the rice. Top with the shrimp gumbo. Sprinkle with emerald flecks of fresh, chopped parsley.