Louisiana Shrimp And Sausage Gumbo

The first thing that comes to mind when someone says Louisiana is food.  So, from my heart, my kitchen, and that little cook book in my head,  here is a cuisine idea for you to re-create at home. "Bon Appetit"

Ingredients

1/2 cup vegetable oil
1/2 cup all purpose flour
1 large onion minced
1 large bell pepper minced
3 stalks celery minced
1 tablespoon minced garlic
6 cups water
2 bay leaves
1 10 oz. bag frozen cut okra (thawed)
1 lb peeled deveined shrimp
1 lb smoked sausage cut into 1/2" rounds
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon thyme

Cooking instructions


Heat oil in a large heavy stock pot over med-high heat.  Stir in flour with a silicone spatula; bring heat down to medium and continue stirring until the mixture becomes a dark golden brown color. (approximately 20 min.) Now you have a Louisiana roux.  Next, stir in onion, bell pepper, celery, and garlic.  Pour in water and bring heat up to high.  Add sausage and okra; when a roaring boil starts, turn heat down to medium.  Add bay leaves, salt, black pepper, cayenne pepper, and thyme.  Stir gently, cover and allow to cook for 20 min.  Add shrimp, stir and bring heat down to med-low.  Cook uncovered for 10 min. or until shrimp are done.  Remove bay leaves before serving.

Serve over cooked white rice (garnish with green onions if desired)
Serves 8

Louisiana culinary tidbit, the mixture of onion, bell pepper, and celery is called the "trinity."

Until the next post, "live in love!"

Callista