Step 1

In a large pot (preferably Dutch oven), heat oil over medium-high heat and slowly whisk in flour. Cook and whisking constantly until a brown roux forms, about 40 minutes.

Step 2

Carefully add onion, bell pepper, celery, poblano, chili powder, paprika, cayenne pepper, salt, and both peppers. Stir until all is mixed together and heated through, about 2 minutes.

Step 3

Transfer mixture to a stockpot or large Dutch oven. Stir in tomatoes, Worcestershire sauce, hot sauce, and shellfish stock. Stir to combine.

Step 4

Simmer for 30 minutes.

Step 5

Add in the shrimp and simmer for 45 minutes. Skim oil as it forms small puddles on the surface.

Step 6

Meanwhile, heat 2 tbsp of vegetable oil in a large skillet over medium-high heat. Add the okra and cook until slightly browned and some of the 'slime' is gone. Set aside.

Step 7

Add the cooked okra to the gumbo mixture and simmer for another 15 minutes.

Step 8

Serve with hot cooked rice and garnish with scallions.