Tools

• 1 large pot
• 1 medium sized skilled
• Chopping knives and cutting board
• Cooking and serving utensils

Ingredients:

• 1 tbsp vegetable oil for skillet
• 1 stick butter
• ~2/3 cup flour
• 1 onion diced
• 3 stalks celery diced
• 1 green bell pepper diced
• 3 cloves garlic minced
• 1 32oz carton chicken broth
• 2 cups okra diced
• 1 large tomato diced
• 1 12oz can whole corn drained
• 1 andouille sausage sliced
• 1lb large shrimp tailed & deveined
• ~2-3 teaspoons Cajun seasoning to taste(I like Slap Ya Mama)
• Cayenne, salt, pepper to taste

Instructions:

• Melt butter in a large pot.
• Combine flour and cook until brown and aromatic to create a roux.
• Sear okra in the oiled skillet(it prevents slimy texture)
• Add onion, celery, and green pepper to the roux and cook until onion is see through.
• Add garlic and cook until aromatic. Only takes about 30 seconds.
• Add chicken broth, okra, the rest of the veggies, the sausage, and seasoning.
• Bring to a low simmer and cook for ~20 minutes
• Add shrimp 5-7 minutes before serving so you don’t overcook it.
• Serve over rice

Enjoy!

The Ag Wife