Spicy Shrimp Gumbo

Spicy Shrimp Gumbo
Makes: 8 servings

1 large onion
1/2 cup fresh parsley
1/2 cup vegetable oil
3/4 cup flour
1/2 cup sliced green onion
6 pods of diced garlic
4 cups chicken broth
1 package thawed frozen okra chopped if whole
1 tsp salt
1/2 tsp ground red pepper
2 pounds medium shrimp, peeled and deveined
3 cups steaming cooked rice
fresh parsley sprigs for garnish
1/2 cup chopped celery

Mince onions. Set aside. Snip enough parsley for 1/2 cup and set aside. Blend oil and flour in large stockpot. Cook over medium-high 10 to 15 minutes or until roux is dark brown. Add chopped onions, chopped parsley, celery, green onions and garlic to roux. Cook over medium-high heat 5 to 10 minutes or until vegetables are tender. Add broth, okra, salt and red pepper. Cover, simmer 15 minutes. Add shrimp and simmer for 3 to 5 minutes. Serve over hot rice. (Be careful with your roux! Don't burn it!)