Directions

1. In a large heavy pot, make a dark roux by heating oil and flour over medium heat, stirring constantly until dark brown but not burnt, about 20 minutes.
2. Add onion, bell pepper, celery, and garlic; cook until softened.
3. Add sausage and cook for 5 minutes.
4. Pour in chicken stock, add bay leaves, and bring to a boil.
5. Reduce heat and simmer for 45 minutes, stirring occasionally.
6. Add okra, shrimp, Cajun seasoning, salt, and pepper; simmer until shrimp are cooked and okra is tender, about 15 minutes.
7. Remove bay leaves and adjust seasoning.
8. Serve gumbo over cooked white rice and garnish with green onions and parsley.