With the oil and flour, make a medium dark roux. Add the oil to a pot and heat on medium/low heat. Whisk in the flour, a little at a time and cook, whisking constantly, until the roux becomes smooth with no lumps. Continue to cook, stirring constantly with a wooden spoon until the roux reaches a hazelnut brown colour.

Stir in the onion, pepper and celery and cook at medium high heat for 5-7 minutes.

Add the smoked sausage and okra. Cook, stirring often, for another 8-10 minutes.

Add the broth, tomatoes and spices. Bring to a boil and then lower heat to a simmer. Let the gumbo cook at a very low boil for about 1 - 2 hours

With about 20-30 minutes prior to serving, stir in the shrimp.

Ladle the gumbo in a bowl and top or stir in a couple spoonfuls of rice.