Ingredients

• 1/2 lb shrimp
• 12 oz Andouille sausage, sliced
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 8 oz okra, sliced
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell peppers, diced
• 1/3 cup celery, diced
• 2 cloves garlic, minced
• 1 14.5-oz can diced canned tomatoes
• 1 bay leaf
• 1 tsp thyme
• 1 tsp basil
• 1/2 to 1 tsp cayenne pepper
• 1/2 tsp black pepper
• 1 tsp kosher salt

Instructions

1. Bring a pan of water to a boil and reduce heat to low. Add the okra and cover the pan. Simmer for 8 minutes until done.
To make the roux:
2. In a large pot cook the butter and flour over medium heat. Stir with a whisk for about 15 minutes. The roux will start to turn a dark brown color during the last 5 minutes, be sure to stir constantly, so that the roux doesn’t burn.
For the Gumbo:
3. Add the onion, bell peppers, celery, and garlic to the roux and stir until the vegetables are tender.
4. Add okra, tomatoes, sliced Andouille sausage, bay leaf, thyme, basil, cayenne, pepper, and salt and cook for 10 minutes.
5. Add 4 cups of water and mix well. Cover the pot and simmer for 30 minutes.
6. While it simmers, prepare the shrimp in a pan drizzled with olive oil.
7. Add the shrimp to the gumbo, cover and simmer an additional 15 minutes.
8. Serve over steamed rice.

Notes