2 bay leaves
2 teaspoons salt
3/4 teaspoon dried thyme leaves
3/4 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon white pepper
10 cups seafood stock, divided
1 cup canola oil
1 1/4 cups all purpose flour
2 cups finely chopped onions
1 cup finely chopped green bell peppers
1/2 cup finely chopped celery
5 garlic cloves, minced
1 1/2 pounds fresh okra, sliced and cooked down to remove slime
3 pounds medium shrimp, peeled
1/2 cup thinly sliced green onions
In a small bowl, thoroughly combine seasoning mix; set aside.
In a large "gumbo" pot, bring 8 cups seafood stock to a simmer over medium heat; reserve additional 2 cups stock.
In a large heavy skillet, preferably cast iron, make a roux by heating the oil over high heat until it begins to smoke. Gradually add the flour, whisking carefully and vigorously after each addition until smooth. Continue whisking until the roux is the color of milk chocolate. Lower heat to medium and add the onions, bell peppers, and celery. Cook, whisking constantly until the vegetables begin to soften, about 5 minutes. Add garlic and 2 teaspoons reserved seasoning mix; cook an additional 2 minutes.
Increase heat on stock to medium-high. Once stock comes to a strong simmer, gradually add roux mixture, whisking with each addition until dissolved; return to a boil.
Reduce heat to a simmer and cook, stirring occasionally, for 40 minutes. Add okra and reserved 2 cups seafood stock. Cook, stirring occasionally, an additional 20 minutes.
Add shrimp, and green onions and cook for 10 minutes more. Adjust seasoning, if necessary