Happy Cooking :)

SHRIMP SAUSAGE GUMBO New Orleans

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STEP 1

Heat oil and butter in a dutch oven or heavy bottomed pot and add flour. Cook the flour while stirring fairly regularly on a medium flame for 20 minutes till it gradually deepens in color to the color of peanut butter.

STEP 2

Once the roux has reached the desired color, add the bayleaf, onions, celery and capsicum and stir for two to three minutes till the onions are tender.

STEP 3

Add garlic and slowly start adding shrimp stock while stirring continuously till the mixture thickens a little and comes to a boil.

STEP 4

Stir in crushed tomatoes or tomato puree, cajun seasoning and salt (if using) along with sausages and okra. Mix this well and bring this to a boil.

STEP 5

Add shrimp to the pot, simmer for 8-10 minutes and turn off the flame. (if using smaller or larger sized shrimp, cooking time will vary slightly). Top with chopped parsley and serve hot.

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