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It's the roux. Use a black cast iron seasoned deep skillet. Heat a high temp oil like peanut or even palm (nothing foo-foo like canola)if you're brave enough and mix in flour. Be prepared to stir and add flour (with wooden spoon) for about 30-40 minutes until roux is very shiny and fairly thick and as brown as you can get it without burning it. Then add shrimp and coat them scalded with the roux. Then water, some tomatoes (canned are ok), lots of okra, water, salt pepper, garlic, onions, bell peppers, tabasco or cayenne....plenty of water...you will have to simmer it down for hours. Andouille sausage also helps....maybe some oregano if you like......and as important almost as the roux...Bay Leaves...the strongest you can get....maybe 6 leaves per gallon at least. You can also add crab parts even the bones to stock the mix if you like. Cook it down as long as you can stand it without burning it. The okra will disintegrate eventually.

When ready pour in bowl and add a dollop of white rice. A nice French baguette goes well with it. You may leave out the okra and add file at the end when it has cooled a bit from simmering for hours. File' will thicken it as well but not quite the same.

Shrimp creole is similar but a lighter roux, no okra, and add shrimp last. Made with tomato sauce or more whole tomatoes.

Just my brief gumbo knowledge. Better yet, go buy a Baton Rouge Junior League cookbook...they used to be called the "River Road Cookbook".

I'm hungry.