Shrimp and Sausage Gumbo

(p. 156 Serves 10)

This flavorful dish was another of Mom’s favorites. It’s so easy to make and always a crowd pleaser. Plus, it makes the perfect centerpiece for a Mardi Gras menu.

1/2 cup butter
1 package (10 ounce) frozen cut okra
1 can (15 ounce) diced tomatoes, undrained
1/2 green bell pepper, finely chopped
2 medium onions, finely chopped
2 tablespoons flour
1 cup beef broth or stock
1/2 teaspoon chopped garlic
1 can (8 ounce) tomato sauce
4 teaspoons Worcestershire sauce
1/8 teaspoon dried basil
1 bay leaf
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/8 teaspoon ground cloves
1/4 teaspoon oregano
1/8 teaspoon ground black pepper
2 pounds medium shrimp, peeled and deveined
1 pound andouille sausage, sliced

In a large stock pot, melt the butter over medium heat. Add the okra, tomatoes and their juice, green pepper and onion and sauté until the onion is soft and transparent, around 10 minutes. Stir in the flour and cook another 3 minutes. Gradually stir in the beef broth and continue cooking, stirring, until thickened. Add the garlic, tomato sauce, Worcestershire sauce and all the spices. Simmer, covered, for 35 minutes. Season to taste with salt and pepper. Add the shrimp and sausage and cook for an additional 7 to 10 minutes or until the shrimp are cooked through and sausage is hot. Serve over white rice.

Make Ahead: Gumbo can be prepared without adding the shrimp and sausage up to 24 hours ahead, covered and refrigerated. Reheat to a low simmer, add the shrimp and sausage and cook until the shrimp are cooked through and the sausage is hot.

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