Ingredients
The following ingredients have 8 Servings
- 1/4 cup vegetable oil
- 1 pound Andouille sausage, cut into 1/4-inch slices ((or smoked sausage))
- 1/2 cup all-purpose flour
- 5 tablespoons butter
- 1 large onion, chopped
- 4 cloves garlic minced
- 1 large green bell pepper, seeded and chopped
- 3 stalks celery chopped
- 1/4 cup Worcestershire sauce
- 1/4 bunch flat leaf parsley, coarsely chopped ((plus chopped leaves for garnish))
- 4 cups chicken stock
- 14 oz stewed tomatoes with juice
- 2 cups frozen sliced okra
- 1 pound small shrimp, peeled, deveined
- 4 green onions (diced)
Instruction
- Heat the oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Cook the sausage until browned on both sides and remove.
- Sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, until brown, about 10 minutes.
- Return the Dutch oven to low heat and melt the remaining 3 tablespoons butter. Add the onion, garlic, green pepper, and celery and cook for 10 minutes.
- Add Worcestershire sauce, salt, and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes.
- Add 4 cups chicken stock, whisking constantly. Add the sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.
- Add tomatoes and okra. Cover and simmer for 1 hour.
- Salt and pepper to taste.
- Add the shrimp and cook for 3-4 minutes.
- Just before serving, add the green onions and chopped parsley.
- Serve with rice, if desired.