Step 1

In a large nonstick skillet, heat 3 tablespoons of the vegetable oil over medium heat. Add the okra and cook, stirring frequently, for 25 to 30 minutes, or until it is lightly browned and no longer slimy.

Step 2

While the okra is cooking, heat the remaining vegetable oil and the butter in a Dutch oven or large pot over medium-low heat. Add the flour and cook for 30 minutes, stirring constantly, until the mixture is a dark brown color.

Step 3

Add the onion, bell pepper, and celery to the flour mix and cook for another 5 to 8 minutes, until the vegetables are softened. Add the garlic and cook for another minute, until fragrant.

Step 4

Add the diced tomatoes, chicken broth, Worcestershire sauce, bay leaves, salt, black pepper, white pepper, cayenne pepper, filé powder, Cajun or creole seasoning, hot pepper sauce, dried thyme, and cooked okra. Bring everything to a boil and then reduce the heat to a simmer. Simmer for 35 to 40 minutes.

Step 5

Add the parsley and shrimp and cook for another 4 to 5 minutes, until opaque and cooked through. Remove the bay leaves. Serve immediately with rice and garnish with sliced scallions.