Ingredients
½cupbutter
½cupall purpose flour
1cupyellow onion,chopped
1green bell pepper,chopped
1cupcelery,chopped
3garlic cloves
4cupschicken broth
15oztomatoes,(1 can), diced
8oztomato sauce
2bay leaves
1tbspCajun seasoning,without salt
1tspkosher salt
12ozokra,fresh or frozen, sliced ½-inch thick
2tspoil
12ozandouille sausage,sliced into ½-inch pieces
1lbraw shrimp,peeled, deveined
4scallions,sliced
basmati rice,cooked
Preparation
Heat butter over medium-low heat in a large deep pot. When melted, whisk in the flour a little at a time, then continue to cook for 30 to 40 minutes, stirring constantly, until as dark as chocolate.
Add the onions, peppers, and celery and cook for 6 to 8 minutes or until softened. Add the garlic and cook for another minute.
Stir in the chicken broth, tomatoes, tomato sauce, bay leaves, Cajun seasoning, and salt. Bring to a boil. Reduce heat to low and simmer uncovered for 45 minutes. Add the okra and simmer another 10 minutes.
Heat a skillet with oil over medium high heat and cook the sausage for 2 to 3 minutes per side.
Stir the sausage and raw shrimp into the gumbo and simmer another 4 to 5 minutes or until shrimp is pink and cooked through.
Serve over white rice and garnish with scallions, and enjoy!
