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1
Heat a Dutch oven over medium heat.
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2
Cook the flour for 1 to 1.5 minutes or until beginning to turn off-white, stirring constantly.
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3
Do not overcook.
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4
Transfer to a plate.
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5
Add 2 teaspoons oil to the pot and swirl to coat the bottom.
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6
Cook the onion, bell pepper, and celery for 5 minutes, stirring frequently.
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7
Stir in the undrained tomatoes, okra, 10 1/2 oz.
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8
broth, bay leaves, Worcestershire sauce, sugar, and thyme.
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9
In a jar with a tight-fitting lid, combine the remaining broth and the reserved flour.
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10
Cover and shake until completely blended.
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11
Stir into the tomato mixture.
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12
Bring to a boil over high heat.
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13
Reduce the heat and simmer, covered, for 25 minutes, or until the okra is very tender and the mixture has thickened, stirring frequently.
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14
Stir in the shrimp.
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15
Cook, covered, for 5 minutes, or until the shrimp turn pink.
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16
Remove from heat.
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17
Stir in 1 tablespoons oil, salt, and hot pepper sauce.
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18
Let stand for at least 15 minutes.
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19
Discard the bay leaves.
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20
Meanwhile, prepare the rice using the package directions.
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21
To serve, spoon the rice into soup bowls.
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22
Ladle the gumbo over the rice.
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23
The flavor will improve if the gumbo is refrigerated overnight.
