Smother okra in oil for about 20 minutes on medium heat, stirring constantly not to burn. In a large pot, make a roux by browning the flour and oil until they reach a medium brown color. Add onion, bell pepper, and celery and sauté until they wilt. Add okra and water and season with salt and pepper. Cook on medium heat for 1 hour. Add shrimp and green onion tops. Cook for 20 minutes at medium boil.

Serve over rice.