Big D's Shrimp Sausage and Okra Gumbo

Shrimp, Sausage and Okra Gumbo

4 tbsp. oil
4 tbsp. flour
2 lb. okra, sliced
1 lg. onion, chopped
2 cans tomatoes, cut up
1 bell pepper, minced
2 stalks celery, minced
1/4 c. chopped, parsley
1/4 tsp. thyme
1 tbsp. basil
1/2 tsp. Worcestershire sauce
2 lb. shrimp, peeled and 1 lb. Andouille sausage
2 qt. Shrimp Stock (see how to make it below)
Salt & pepper to taste
Make a good dark roux in a heavy pot with hot oil and flour (see below). Add water slowly and then okra. Add all vegetables and seasonings. Black or red pepper or Tabasco may be used depending on preference.
To improve flavor, sauté vegetables{minus the okra) in butter before adding. Cook above ingredients for 30 minutes to an hour. Add shrimp and Andouille sausage, but do not overcook. File is not added because okra is a thickener. Gumbo should have a thick consistency, somewhere between soup and gravy. Serve with rice in bowl.
Roux Recipe

Ingredients

1 cup Oil or Butter
1 cup all purpose white flour
Heat a heavy skillet or cast iron pot and add oil. Once oil is heated, slowly add the flour, stirring constantly until all is blended. Continue to cook over medium to low heat, stirring constantly until flour and oil blend to form a brown roux the color of a dark copper penny. The longer you cook it, the darker the roux will become. Remember don't rush the cooking of the roux and don’t burn it; allow the mixture to develop at its own pace. Transfer to cooking pot and add warm water to hot roux for thickness desired.



Shrimp Stock
Peel your shrimp and save the hulls. Place the hulls in a double wrapped cheese cloth and tie the top to make a bag. Then, place the bag in two quarts of boiling hot water. Boil for about 45 minutes to an hour. Remove the cheesecloth bag and discard. Shrimp stock is ready. This greatly improves the flavor of your gumbo.