Carolina Shrimp And Collard Greens Gumbo

Place half the oil in a small saute pan. Heat oil over medium heat. Add flour and stir until flour is toasted a light brown. Add onions, bell pepper and celery. Cook until onions are translucent, about 5 minutes. Remove from heat.

In a 4 quart stock pot, cook okra over medium heat in remaining 2 tablespoons of oil for about 10 minutes, stirring and turning to cook evenly. Add collards and shrimp stock, bring to a boil, then reduce heat to medium and cook for 15 minutes.

Add the vegetable mixture, tomatoes, garlic, Tabasco, bay leaf, Creole seasoning, salt and pepper. Stir to combine. Continue to simmer for about 20 minutes. Add shrimp, cover and cook slowly for 10 more minutes. Serve hot.

For Shrimp Stock: Place all ingredients together in a stock pot and cook uncovered over medium heat until liquid is reduced by half. This takes approximately 30 to 40 minutes.

After stock is reduced, allow it to cool slightly, then pour the liquid through a strainer. Discard shrimp shells, onion and celery.