Gulf Coast Shrimp Gumbo

(Use as many organic ingredients as you can) 

8 T Olive oil, divided

4 T. flour

3/4 C. Chopped Onion

3/4 C. Celery

3/4 C. Carrot

3/4 C. diced, seeded Red Bell Pepper

2 1/2 t. minced garlic

1/4 t. cayenne pepper

3/4 t. dried thyme

3/8 t. sea or kosher salt, plus more if needed

3/8 t. freshly ground black pepper, plus more if needed

3 C. chicken stock, plus extra if needed

One 28 oz can diced tomatoes, drained well

5 fresh flat-leaf parsley sprigs

2 bay leaves, broken in half

12 oz okra, cut into 1/4 inch rounds

6 oz andouille sausage, cut into 1/4 inch dice

1 lb large uncooked shrimp, shelled and deveined

4 C. cooked brown rice

1.  To make roux, heat 4 T. oil in a medium, heavy skillet set over medium heat.  When hot, add flour and stir constantly with a wooden sppon until the mixture thickens and turns deep reddish brown, for 6-8 minutes.  Remove from heat and set aside.

2.  Add 2 T. oil to a large, heavy, deep-sided pot set over medium-high heat.  When bot, add onion, celery, carrot, pepper.  Saute, stirring constantly, for 3 minutes.  Add garlic and cook, stirring for 1 minute more.  Stir in cayenne pepper, thyme, 3/8 t. salt, and 3/8 t. black pepper.  Add stock, tomatoes, parsley sprigs, and bay leaves, and bring mixture to a simmer.  Reduce heat to low so that mixture stays at simmer, then whisk in reserved roux.

3.  Simmer gumbo until veggies are tender and mixture has thickened, about 20 minutes.

4.  While gumbo is simmering, cook the okra.  Heat the remaining 2 T. oil in a large, heavy skillet set over medium-high heat.  When hot, add okra and saute, stirring, until just lightly browned around the edges, for 4 to 5 minutes.  Add okra and sausage to the gumbo after is has simmered for 20 minutes.  Cook for 1 minute to heat through. (Gumbo can be prepared to this point 1 day ahead; cool, cover, and refrigerate.  Reheat over medium heat and proceed with this recipe)

5.  When ready to serve, add shrimp to the gumbo and cook until the shrimp curl and turn pink, for about 3 minutes.  Do not overcook or shrimp will be tough.  Taste gumbo and season with salt & pepper, as needed.  If soup is too thick, thin it with extra stock to desired consistency.

6.  To serve, place about 2/3 C. rice in 6 shallow soup bowls and ladle gumbo over rice..  ENJOY!!