1 hot pepper (diced; can add a second, to taste)
6 celery stems (chopped)
2 large onions (chopped)
2 green onions (chopped (or handful of fresh chives))
3 garlic cloves minced (can add more if you like garlic (I do!))
1/4 cup olive oil ( up to 1/2 cup)
1/3 cup flour (to thicken)
1 can 28 oz of spiced tomatoes (or peeled stewed tomatoes)
4 cup chicken broth (or vegetable broth)
1 teaspoon Salt
2 teaspoon thyme, crumbled
1/2 teaspoon cracked black pepper (or more to taste)
1 pound large shrimp, peeled (deveined, cut lengthwise. Reserve to 3 to 5 minutes before serving)
Saute first first 5 ingredients in the olive oil until onions are translucent. Use a strainer/flour sifter to add the flour to the oiled vegetables. Continue cooking on low to medium heat until roux turns a deep yellow. Stir continuously to ensure roux does not burn.
Transfer to a crock pot or a slow cooker.
Add tomatoes, broth, salt, thyme and pepper. Bring to a low boil and stir occasionally until thickened. In a slow cooker you can leave it for several hours.
3 (if large shrimp) to 5 minutes (if scampi) prior to serving add raw shrimp, stir into boiling gumbo base; cover and let steam for the time above.
Serve on basmati rice or couscous.
you can make this as mild or as spicy as you wish.