This is a classic Louisiana stew. Every good, Southern girl has her own recipe, and this is my take on it. I like to keep is classic by combing the “Holy Trinity” of green peppers, onions, & celery then sauté them along with okra and Andouille, a spicy Cajun sausage add some tomatoes and stock and pow you have gumbo! This flavor packed base of the stew can be made ahead, and even frozen! Right before serving you just add some beautiful Gulf Coast shrimp, and serve it over fluffy, white rice. Add a dash of hot sauce and a sprinkle of file and voile a gumbo that is sure to warm your stomach and your heart.