Ingredients:

  • ½ cup vegetable oil
  • ½ cup all-purpose flour
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 pound andouille sausage, sliced
  • 1 pound raw shrimp, peeled and deveined
  • 1 cup okra, sliced
  • 6 cups chicken broth
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 cup diced tomatoes
  • Salt and pepper, to taste
  • Fresh parsley, for garnish
  • Cooked white rice, for serving

Instructions:

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Whisk in the flour, stirring constantly until it turns dark brown, about 20-25 minutes.
  3. Add the diced onion, bell pepper, and celery to the roux. Cook, stirring occasionally, until softened, about 5-7 minutes.
  4. Stir in the minced garlic and sausage slices. Cook for an additional 3-4 minutes.
  5. Gradually stir in the chicken broth. Add tomatoes, thyme, Cajun seasoning, bay leaves, and okra.
  6. Bring to a gentle boil, then reduce heat to low and simmer for 30 minutes.
  7. Add the shrimp and cook until they turn pink and opaque, about 5-7 minutes.
  8. Remove bay leaves and adjust seasoning with salt and pepper. Serve over a bed of cooked rice and garnish with fresh parsley.