1 1/2 lbs Italian bulk sausage
2/3 cup vegetable oil
2/3 cup flour
1/2 cup ham cut into 1/2 inch pieces
1 spanish onion diced
3 green peppers diced
6 green onions sliced
2 ribs celery, diced
5 roma tomatoes diced
2 Tablespoons chopped parsley
1 clove garlic, chopped
2 qt. water or chicken stock
2 tsp. salt
1 Tablespoon chicken base
1 1/4 tsp. ground black pepper
1/8 tsp. cayenne pepper
dried thyme leaves to taste
3 bay leaves
Okra optional, he used it
2 lbs. fresh peeled raw shrimp 21-25
precooked rice about 2 cups
crusty french bread
Precook sausage. You can use the hot sausage if you like too.
In a heavy 8 qt pot make roux by heating up the oil and gradually
stirring in the flour.
Stir constantly and very quickly you will have brown roux. YOU
WANT IT A RICH BROWN COLOR. When roux has reached that color
add the
sausage, ham, onion, peppers, celery, tomatoes, green onions,
parsley and garlic.
Continue cooking and stirring for about 10 minutes.
Slowly add water or stock. Then add seasonings. Kick up the heat
and bring to boil
and simmer strongly for about 15 minutes. Now when flour is
cooked as a roux this
way it loses some of it's power to thicken so don't add more
flour it will thicken a
little more as you cook. Add the frozen okra (about a half bag)
and cook for another
10 minutes.
You can stop and freeze here and store until ready and then proceed
if not storing or
freezing.. continue.
Add uncooked shrimp and cook for an additional 5 to 7 minutes
until shrimp is pink.
Serve over rice and with crusty bread.
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