Ingredients
The following ingredients have 4 Servings
- 1 lb kielbasa
- 1/4 c vegetable oil
- 2 T butter
- 1/2 cup flour
- 1 large onion (diced)
- 4 ribs celery (sliced or diced)
- 5 cloves garlic (minced or pressed)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 4 to matoes (diced)
- 1 quart chicken stock
- 3 T Worcestershire
- 1 T chicken or beef bouillon granules
- 1 1/2-2 cups fresh oka (sliced 1/2"thick)
- 3/4 lb shrimp (peeled and deveined (if not already))
Instruction
- In a large heavy pot over medium heat, brown the kielbasa in 2 tablespoons vegetable oil. Using a slotted spoon, remove from the pot and set aside.
- Add 1/4 cup vegetable oil and butter to the pan. Whisk in flour and cook the roux until golden brown.
- Add onion, peppers, garlic, and celery to the pot; cook until vegetables begin to soften, about five minutes.
- Slowly pour in worcestershire and chicken stock. Add in tomatoes, okra and bouillon. Return sausage to the pan.
- Reduce heat to medium low, and simmer for one hour, stirring occasionally so that the bottom doesn't burn. Add in shrimp 10 minutes before finished.
