- Olive oil
- 1/4 cup white flour
- 1 medium onion, chopped
- 2 cloves garlic
- 1 bay leaf
- 3/4 lb. okra cut in segments
- 1 tsp creole seasoning
- 1 tsp oregano
- 1 tsp thyme
- 1/2 tsp basil
- 28 oz. can peeled tomatoes
- 1 lb. shrimp, peeled
- 3/4 lb. andouille sausage, cooked, drained and sliced
Directions
- Make the Roux: Heat the olive oil in a deep soup pot. Add the flour and stir constantly until the mixture turns a deep brown. But don’t let the oil burn!
- Add the onion and garlic and stir to coat with the roux. Cook for 5 minutes or so, until the onion is translucent.
- Add the okra and stir to coat. Cook for 5 minutes or so.
- Add the peeled tomatoes, crushing them in your hands as you go.
- Add the seasonings and heat thoroughly. Simmer with lid partially on until okra is cooked.
- Add the shrimp and andouille. Sample the flavor when the shrimp is cooked and add more seasoning, salt and pepper if desired.
- Serve as-is or over rice.