SHRIMP GUMBO

SERVES:   8 as an appetizer or 4 as a meal

INGREDIENTS:
1/2 lb              Andouille Sausage (orSmoked Kielbasa sausage –  sliced)                                                                          
1 large             Onion – chopped
1 medium       Bell pepper – chopped
3 T.                  Oil

3 TBSP         Old Bay Seasoning
1 tsp.             Cayenne pepper flakes
1 - 14 oz         Diced tomatoes
4 C Stock     Shrimp or chicken (I use shrimp stock)
3/4 C             Rice (20 minute kind)

2 C               Sliced, frozen okra (NOT breaded) *
2 lb               Shrimp – peeled and deveined (21-25 count)
                      Sea salt

( *for fresh okra, sauté in a tablespoon of oil 10-15 minutes before adding to mixture to get the sticky out)

DIRECTIONS:

• Saute first three ingredients in oil until tender
• Add next five ingredients – bring to a boil and reduce to low – simmer 15 minutes
• Add okra and simmer 4 more minutes
• Add shrimp and simmer 3-4 minutes
• Salt to taste

Note:  If gumbo sits in the pot or if its refrigerated, the rice will absorb a LOT of the liquid.  Add more stock to achieve the consistency desired.  And remember, the shrimp will be done in less than 4 minutes - longer cooking will make them rubbery

 Serve with cornbread.