Start by getting a Dutch oven or Stock Pot and add your sausage and cook to get them a little charred on each side. This will take around 5-7 minutes to do.

While that is cooking grab another pot and you will add in your shrimp shells, and cook for 5 minutes until no longer pink. This is meant to be just shells, not the shrimp itself.

Once the shells are all pink add in the chicken broth and bring to a boil. Once it boils reduce heat and simmer for 20 minutes.

In the pan with the sausage, you will add in 1 tablespoon of oil and then your flour. Stir constantly and create a thick dough-texture, that begins to darken. The molasses color is going to add incredible flavor to your gumbo.

Once the roux reaches proper color add in another tablespoon of oil and toss in the onions, pepper, and celery. Cook for 5 minutes.

Stir in the bay leaves, thyme and garlic, cook for another 3-4 minutes.

Now you will add in the rest of the seasonings, hot sauce if you want, and okra.

Strain your broth mixture pouring it into the pot with sausage. You want to discard all the shrimp shells.

Add in your shrimp, and the diced tomatoes. Cook until the shrimp are bright pink in color and fully cooked.

Season your shrimp gumbo with salt, pepper and lemon juice.

Remove the bay leaves and thyme sprigs (if you used fresh) and ladle up over a bed of rice if you would like.