Serves 6

2 pounds large shrimp

2 1/4 cups water

1/2 pound Andouille sausage

1 small yellow onion, chopped

2 celery stalks, chopped

1 green bell pepper, seeded, chopped

3 cloves garlic, minced

1 pound okra

1 can (28-ounces) tomatoes, drained

1 tablespoon butter

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper ½ teaspoon dried thyme

1 bay leaf

Cayenne pepper, to taste

For the rice:

Fresh parsley, stems removed, chopped

1 part long-grain white rice

2 parts water

4 scallions, chopped, for garnish

• Peel and devein shrimp, saving the shells. Cover and refrigerate the shrimp.

• Place shells in a saucepan; add water. Bring to a boil, reduce heat to medium-low; simmer uncovered, 10 minutes.

• Remove from heat and strain the stock through a fine strainer and set aside.

• Cut sausage into ¼-inch slices. Cut okra into ¼-inch rounds (frozen okra comes sliced). Chop canned tomatoes.

• In a large skillet over medium heat, melt the butter with the olive oil.

• Add the sausage and fry until brown on both sides, about 5 minutes. Using a slotted spoon, remove sausage to plate.

• Add onion, celery, bell pepper and garlic to skillet, sauté until softened, 5 to 8 minutes. Stir in okra and tomatoes.

• Pour in 2 cups of shrimp stock and add salt, black pepper, thyme, bay leaf and cayenne to taste. Raise heat to high.

• Bring to a boil, reduce the heat to low, cover and cook until the vegetables are soft, the mixture is thickened and the flavors are blended, about 1 hour.

• Add the shrimp to the vegetables, stir well, re-cover and cook until the shrimp turn pink and curl, about 8 minutes.

• Return sausage to pan and heat through. Discard bay leaf. Adjust seasonings with salt, pepper and cayenne.

• Place cooked rice in bowls; spoon gumbo over it. Sprinkle with scallions.

• To prepare rice: Rinse the rice until water runs clear, usually 3 times.

• In heavy saucepan over high heat, add rice and water and cover (with lid ajar).

• Bring the water to a boil. Shift the lid so that it covers the pan tightly.

• Turn down the heat to very low and cook for 20 minutes, until rice is tender and the liquid is absorbed. Remove from heat and let rest for 10 minutes.

• Note: Use any leftover shrimp stock to replace the water in cooking the rice to give the rice more shrimp flavor.

Nutritional information per serving: 634 cal., 22 g fat (3 g sat.), 235 mg chol., 66 g carb., 1,009 mg sodium, 5 g fiber, 43 g pro.

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