Bring a medium pot with 2 cups of lightly salted water and rice to a boil. Once boiling, reduce heat to medium-low and cover with a lid. Cook rice for another 15-20 minutes, or until rice is tender and all water is absorbed. Remove from heat and keep covered until ready to serve.

Thoroughly rinse produce and pat dry. Chop okra into ½" rounds, discarding the stems. Chop green onions on a bias (angle). Peel onion, trim ends and cut into a fine dice. Dice celery. Remove membrane (spiny white innards) and seeds from green pepper and the cut into a dice. Mince garlic. Rinse shrimp and pat dry.

In a small bowl, whisk bouillon cube together with 1 cup of warm water until dissolved. Set aside. In a medium pan over medium heat, add 1 tsp. olive oil, garlic, onion, celery, okra, and bell pepper and cook for 5-6 minutes, or until vegetables are tender.

Remove the pan with vegetables from the heat and stir in the flour until the vegetables are completely coated. Slowly add the bouillon broth, diced tomatoes, and gumbo file, and stir until flour is completely absorbed. Return pan to stove and cook at medium-low heat for 8-10 minutes, or until gumbo has reduced and thickened. Taste and add salt and pepper and Frank's Red Hot if desired. If gumbo is too thick, add 1 Tbsp. of water at a time to thin it.

Add the shrimp to the gumbo and cover with a lid to steam until shrimp are bright pink and cooked through, 3-5 minutes. Check frequently.

Place a serving of rice in a shallow bowl. Ladle the gumbo and vegetables around the rice, dividing the shrimp evenly. Garnish with green onions and a crack of fresh black pepper.