8/7/2019 – Mary made this gumbo easily and quickly. It was GREAT. The Cajun Jewel Okra* fresh from our garden surely helped.

Ingredients

• 1 12 oz. (large) can of Blue Runner Seafood Gumbo Base
• 1 average bell pepper
• 1 medium onion
• 2 stalks of celery
• Bacon grease and butter
• 8 small tender pods of Cajun Jewel Okra from our garden
• Khol’s Creole Seasoning
• Andouille sausage (1.5″x6″) cubed. From Chris’s Cajun Speciality Meat Market in Metairie LA.
• Shrimp, shelled and deveined

How she did it.

1. Saute the trinity in bacon grease and butter in a castiron skillet only until slightly tender; i.e. still crunchy.
2. Add creole seasoning and stir to blend it in.
3. Add can of gumbo base and okra and simmer for maybe 30 minutes
4. Add andouille. Simmer a few minutes to heat the sausage and meld the seasoning as the addition of the andouille was not conceived until late in the process. [Otherwise, it would have gone in earlier. But maybe later kept the flavors distinct.]
5. Add shrimp

Served beside long-grain white rice cooked with some of the broth from the gumbo to flavor it.

*“Local favorite in Cajun country since the 1950s.”