Prepare the fresh okra by washing and slicing it into bite-sized pieces. Dice the Roma tomatoes, peel and devein the colossal shrimp, and chop the onions.

In a large saucepan over medium-high heat, add the extra virgin olive oil and let it heat for a minute. Sauté the shrimp until they turn pink, about 6 minutes, then remove and set aside.

Using the same saucepan, add the sliced okra and chopped onions. Cover and cook on low heat for 20 minutes, stirring occasionally.

Add the diced tomatoes, tomato paste, Cajun seasoning, minced garlic, and other spices to the okra and onions. Add enough water or broth to create a sauce, and stir well to combine.

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

Return the cooked shrimp to the saucepan, gently fold them in, and cook for an additional 10-15 minutes, allowing the shrimp to heat through.