Begin by washing the fresh okra and slicing it into 1/2-inch rounds. Chop the Roma tomatoes and dice the onions. Peel and devein the colossal shrimp.

In a large saucepan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the shrimp and cook for about 6 minutes until they turn light pink and opaque. Remove and set aside.

In the same saucepan, add another tablespoon of olive oil if needed and toss in the sliced okra and diced onions. Cover and cook for about 20 minutes, stirring occasionally.

Stir in the chopped tomatoes, tomato paste, Cajun seasoning, garlic paste, kosher salt, and black pepper. Pour in water or broth, then add bay leaves and combine well.

Reduce the heat to medium-low and let simmer for about 45 minutes, stirring occasionally to prevent sticking.

Remove bay leaves and return the sautéed shrimp to the pot. Gently fold them in and cook for an additional 10 to 15 minutes.

Serve warm over a bed of rice or alongside homemade gluten-free biscuits.