New Orleans Shrimp Gumbo

1 stick butter or margarine (or 5 tablespoons Smart Balance)

1 pound cut okra (frozen is fine to use)

2/3 cup vegetable oil

1 cup flour

3 pounds raw shrimp peeled

1 cup sliced andouille (or lean smoked sausage)

2 onions chopped (about 3 cups)

1 large green pepper chopped (about 1 cup)

1 cup chopped celery

3 cloves garlic minced

2-1/2 quarts seafood stock or (chicken stock can be subsituted) 

1 (14 ounce) can diced tomatoes

1 teaspoon Tabasco sauce 

3 bay leaves

1 teaspoon Ragin Cajun Original Seasoning

Chopped green onions

How to make it :

First chop the vegetables and set aside covered. In a large heavy pot melt butter and cook the okra for about 15 minutes on medium heat, stirring often. Remove okra from heat and set pot aside.

In a separate heavy pot or skillet heat the oil, add flour and make a roux (see roux page for complete instructions) . When roux is caramel colored (a shade darker than peanut butter) add the chopped vegetables and stir well until soft (6-7 minutes).

Add one or two cups of broth to the roux and stir until smooth. Transfer to the larger pot containing the okra and combine the two. Add tomatoes, stock, garlic, andouille and seasonings, (hold the green onions) bring to a boil then reduce heat to low. Simmer uncovered for 1 hour. (2 hours is better if you have the time and patience). Stir gently at 15 minute intervals.

Add the shrimp and simmer 15-20 minutes on low heat. Do not over cook as the shrimp will get tough.

Serve with rice. Sprinkle chopped green onions on top as a garnish and flavor enhancer. You can serve this wonderful shrimp gumbo any time of the year and your family and friends will love it.