1 pound andouille sausage, cut into 1⁄2-inch pieces
1⁄4 pound tasso, chopped
3⁄4 cup all-purpose flour
2 cups chopped yellow onion
1 1⁄2 cups chopped green bell pepper
1 1⁄2 cups chopped red bell pepper
1 cup chopped celery
6 cloves garlic, minced
2 tablespoons Cajun seasoning*
1 tablespoon concentrated tomato paste
6 cups chicken stock
1 (14.5-ounce) can diced tomatoes
1 teaspoon chopped fresh thyme
2 bay leaves
1 pound fresh okra, cut into 1⁄2-inch pieces
1 pound peeled and deveined large fresh shrimp
1 tablespoon filé powder
Hot cooked basmati rice
Jalapeño Cornbread Sticks (recipe follows)
Garnish: chopped green onion, hot sauce
Instructions
In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. Add sausage and tasso; cook until browned, about 5 minutes. Remove sausage and tasso from pan; set aside.
Reduce heat to medium-low. Add remaining 3⁄4 cup oil to pan. Sprinkle flour into oil, whisking constantly until combined. Cook, stirring frequently, until roux turns a mahogany color, 45 minutes to 1 hour.
Add onion, bell peppers, and celery; cook over medium-high heat for 5 minutes. Add garlic; cook for 1 minute. Add Cajun seasoning and tomato paste; cook for 2 minutes, stirring constantly. Add stock, tomatoes, thyme, and bay leaves; bring to a boil. Return sausage and tasso to pan; reduce heat, and simmer for 1 hour, stirring occasionally.
Add okra; cook until okra is tender, about 30 minutes. Add shrimp and filé; cook until shrimp are pink and firm, about 3 minutes. Serve with hot cooked rice and Jalapeño Cornbread Sticks. Garnish with green onion and hot sauce, if desired.
Notes
*We used Emeril’s Cajun Essence.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/shrimp-andouille-and-okra-gumbo/