• 3 cups vegetable oil
• 3½ cups flour
• 1½ cups onion, diced
• 1/2 cup celery, diced
• 1/2 cup bell pepper, diced
• 1/4 cup garlic, minced
• 1½ lbs lean, smoked andouille sausage, diced
• 3 quarts chicken stock
• 1 quart shrimp stock
• 3 pounds fresh okra, cut and washed
• 3 cups canned tomatoes, diced
• 1/2 cup green onion diced
• 1/8 cup parsley, chopped
• 2 lbs 40 to 50 count shrimp, peeled and deveined
• Creole seasoning, to taste
• Louisiana hot pepper sauce, to taste
• Worcestershire sauce, to taste
• 1 ounce gumbo filé

Traditional Shrimp and Okra Gumbo 

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• 6 cups cooked white rice (Jazzmen brand is local Louisiana)
• 2 tablespoons flour
• 3 tablespoons shortening
• 1 cup celery, diced
• 1 large onion, diced
• 1 large bell pepper, diced
• 2 cloves garlic, minced
• 1/2 can tomato paste
• 1 quart water
• 2 quarts chicken broth
• 1 bay leaf
• 1 teaspoon thyme
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 pound link sausage, sliced
• 1 package frozen okra (1-1/2 cups)
• 1 pound shrimp
• 2 sprigs parsley (optional)
• 1 teaspoon gumbo filé

Creole Seafood Gumbo

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