For the roux

Heat your skillet over medium-high heat. Add canola oil and heat until it begins to sizzle. Add flour and whisk to incorporate. Continue whisking until the roux reaches the color of dark chocolate. Be careful not to burn the roux.

Once the roux has reached the desired color, add the onions, bell peppers, celery and garlic. Stir well, and allow to cook down for about five minutes or so. You want the veggies to soften and become translucent. Once the veggies have softened and become translucent, remove from heat and set aside.

For the okra

Heat a high-sided skillet over medium-high heat. Add the bacon and cook until it’s crispy. Remove the bacon and set aside.

In the drippings from the bacon add the okra and cook down (“brown”) for about 12 to 15 minutes, stirring occasionally. Add Rotel Tomatoes (including the juice)

For the gumbo

In a gumbo (stock) pot add the roux and the stock. Heat on medium-high heat. Add the okra. Stir well to help incorporate all the ingredients.

Add the wine, bay leaves, red pepper flakes, salt, and Konriko. Stir well, and bring to a simmer. Allow the gumbo to simmer for about 20 minutes. Reduce the heat to medium low, continuing to allow the gumbo to simmer. Taste for seasoning and thickness. Make adjustments as necessary.

When your rice is made and you are getting close to dinner time, you can add the shrimp. You have to be careful not to overcook the shrimp. They will only need about five minutes of cooking.

Once the shrimp are cooked, you are ready to eat! Serve gumbo over rice in an bowl. Keep Tabasco or Crystal on hand in case anyone wants to add it to their bowl. Also have chopped parsley and chopped green onions available to add to individual bowls.​