Shrimp Gumbo

My mother in law makes the most delicious gumbo that you will ever put in your mouth.  I cannot quite master her expertise but this recipe is pretty close.  It is important to have time and patience when making gumbo.  I usually make a very large batch and freeze the leftovers so we can enjoy during the week.

Directions:

1. Put olive oil in a very large cast iron skillet.  Add chopped onion, bell pepper, and celery and saute until tender.
2. Add minced garlic and saute 1-2 minutes longer.
3. Add this mixture to a large crock pot with 8 cups chicken broth.
4. Add 1-2 tbsp. olive oil to skillet and add your frozen okra.  Add 1 tbsp vinegar to skillet to cut down on the slime from the okra.  Saute until okra is tender.  Add okra to crock pot.
5. Cook this mixture overnight in crock pot, 8-10 hours on low.
6. Put mixture in a large stock pot on the stove over low heat. Add 3 cups chicken broth.  Heat.
7. Add all your spices, and Conecuh sausage.  Cook 1  hour, stirring occasionally.
8. Take 1 cup water and put in a jar, add 1/4 cup roux.  Shake until mixture is combined, add this to your gumbo mixture and stir.  Taste and keep repeating this step until you get the flavor and consistency you desire. Cook 10-15 minutes after each addition.
9. Add shrimp and any seafood you desire.
10. Cook until shrimp are done.  Serve over cooked rice.
11. Enjoy!