Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Peel and mince garlic; place in a medium bowl.

Trim and thinly slice green onions crosswise; add half to the bowl with the garlic and set aside. (Set remaining green onions aside for the rice.)

Preheat a large skillet over medium-low heat.

Once the skillet is hot, add butter and swirl to coat the bottom. Add flour and cook, stirring occasionally, until butter is fully melted and mixture is golden brown, about 5 minutes.

Meanwhile, trim and small dice celery; trim, seed, and small dice bell peppers. Add both to the bowl with the garlic and green onion.

When the flour mixture is golden brown, add veggies to the skillet and cook, stirring occasionally, until softened, 3-4 minutes.

Add broth and spices to the skillet; bring to a boil over high heat. Once boiling, reduce heat to medium and cook, stirring frequently, until thickened, 2-3 minutes.

Add shrimp and tomatoes to the skillet; stir to combine the gumbo. Continue to cook, stirring occasionally, until shrimp are cooked through, 3-4 minutes more. Remove from heat.

Just before serving, add remaining green onion to the rice, and gently stir to combine.

To serve, divide green onion rice and gumbo between bowls. Enjoy!