Shrimp and Okra Gumbo

3 lb fresh peeled shrimp
10 quarts water
2 large onions, chopped
2 large bell peppers, chopped
1 stalk celery, chopped
1 box Konriko Gumbo mix
1 tbs Italian seasoning
2 tbs salt
2 tbs Konriko hot and spicy seasoning
1 quart smothered okra
1 can Rotel diced tomatoes (mild)

Using a small pot, boil shrimp heads, onion peelings, bell pepper peelings, and celery peelings. Boil for 30 minutes to make shrimp stock. Strain stock into gumbo pot. Add 10 quarts of water. Add seasonings and vegetables to pot and boil on medium heat for one hour. Add shrimp and cook 30 minutes longer. Serve over rice in gumbo bowls.

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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana