I don't measure everything and don't time, so it's just a method.
Light Roux - 1/2 cup flour, 1/2 cup vegetable oil, cook for a while
Add - 3 ribs diced celery, 1/2 large diced onion, cook until onion is translucent
Add - about 1 T minced garlic, cook a while longer
Add - 1 qt water, 2 heaping teaspoons of Better than Bouillon chicken stock, 1 can of Ro-tel, some Old Bay, some Tony Chacheres seasoning, a handful of fresh chopped parsley, about 3 or 4 chopped green onions, about 14 oz frozen chopped okra, and some Frank's hot sauce
Cook for a while and let it thicken, taste and maybe add some more Frank's hot sauce
Add shrimp and cook until shrimp are just lightly cooked
I had some very large shrimp, so I sliced them lengthwise and then even cut some of them in two after that.
Makes about 2 1/2 qts