Ingredients
- 2 tablespoons vegetable oil
- 1 pound andouille (or other spicy smoked sausage), cut crosswise into 1/4-inch-thickness slices
- 2 tablespoons all-purpose flour
- 1/2 cup chopped yellow onion
- 1/2 seeded and chopped green bell pepper
- 1 garlic clove, minced
- 2 cups chicken broth
- 2 cup sliced fresh okra or one(10 ounce) package frozen sliced okra, thawed (Optional)
- 1/2 teaspoon salt or more to taste
- 1/2 teaspoon cayenne pepper, or more to taste
- 1/2 teaspoon Tabasco
- 2 bay leaves
- 1 pound Wild Caught Gulf Shrimp, peeled and deveined
- 1/4 cup chopped green onions (green section only)
- Hot cooked long-grain white rice
Preparation
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring frequently, for 5 minutes. Remove the sausage with a slotted spoon and set aside. Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Stir in the flour and cook, stirring constantly, until the roux is light brown, about 4 minutes. Add the onion, bell pepper, and garlic, and cook, stirring frequently, until soft, about 5 minutes. Gradually stir in the broth and blend until smooth. Bring to a boil. Add the sausage, okra, salt, cayenne, Tabasco sauce, and bay leaves, cover, reduce the heat to medium-low, and simmer for 20 minutes. Stir in the Wild Caught Gulf Shrimp and green onions and simmer until the shrimp turn pink, about 5 minutes. Remove the bay leaves and serve in soup bowls over rice.
