<< All Recipes



1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, chopped
1 green bell pepper, chopped
3 celery ribs, chopped
4 cloves garlic, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 teaspoons smoked paprika
2 teaspoons dried basil
1-1/2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper
4 cups chicken broth
1/2 pound smoked sausage, sliced
1/2 pound uncooked medium shrimp, peeled and deveined
2 cups fresh or frozen okra, sliced
Hot cooked rice


1. In a Dutch oven, heat oil over medium-high heat. Whisk in flour. Cook and stir until mixture turns a dark reddish-brown, about 15 minutes (do not burn).
2. Add onion, green pepper, celery and garlic; cook and stir until vegetables are tender, about 10 minutes.
3. Stir in diced tomatoes with juice, tomato paste, paprika, basil, thyme, salt, pepper and cayenne. Gradually stir in broth.
4. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
5. Add sausage; cook over medium heat for 10 minutes. Add shrimp and okra; cook until shrimp turn pink and okra is tender, 10-12 minutes.
6. Serve with rice.

More recipes