Shrimp, Andouille And Okra Gumbo Recipe

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   Heat a large pot over medium high heat and add sausage. Cook, stirring often, until no longer pink, about 6 minutes. Remove sausage and reserve. Add shrimp and cook until just pink; remove and reserve. Add vegetable oil and flour to pot and cook, stirring constantly, until the roux reaches a deep dark brown color, about 10 minutes. Add onion, celery, jalapeno and green pepper and stir constantly until vegetables begin to soften, about 6 minutes. Pour in tomato chicken stock and okra and bring to a simmer; cook until okra begins to disintegrate, about 25 minutes. Return sausage and shrimp to the pot and season to taste with salt and pepper. Serve over white rice topped with sliced scallions.

* Per serving · 4 servings · Values may vary.