Gumbo’s thickness is similar to that of stew. You may make it thinner by adding a cup of vegetable or chicken broth.
Mince onions. Set aside. Snip enough parsley for 1/2 cup and set aside. Blend oil and flour in large stockpot. Cook over medium-high 10 to 15 minutes or until roux is dark brown.
Add chopped onions, chopped parsley, celery, green onions and garlic to roux. Cook over medium-high heat 5 to 10 minutes or until vegetables are tender.
Add broth, okra, salt and red pepper. Cover, simmer 15 minutes.
Add shrimp and simmer for 3 to 5 minutes. Serve over hot rice.
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