Farmers Market Gumbo with Shrimp & Andouille Sausage

By Micki Brown

Serves 6


2 pounds fresh okra, ends trimmed, ¼ inch sliced

1 large yellow onion, chopped

5 stalks celery, chopped

3 large heirloom tomatoes, peeled, seeded, chopped

¼ cup oil (I used coconut)

6 cups chicken or vegetable broth

1 ½ tsp sea salt

½ tsp cayenne pepper

6 bay leaves

1 tsp dried thyme

½ tsp black pepper

1 tbsp dried parsley

1 pound shrimp, peeled, deveined

1 pound andouille sausage (nitrite free)

4 green onions

Brown rice, cooked

Louisiana-style hot sauce


Heat oil in a large pot over medium-high heat. Add okra and cook about 15 minutes, stirring constantly, until almost all of the slime is gone. Add the onion, celery, and tomatoes and continue cooking, stirring frequently, about 20 minutes or until vegetables become tender and all slime is gone. Add the broth, herbs and spices, and andouille sausage, bring to a boil, then turn heat down and simmer, uncovered, for about an hour. Add the shrimp and cook just until they are cooked through and turn pink. Serve with brown rice, top with green onions, and Louisiana-style hot sauce. Enjoy!

Note: Smoked sausage may be used instead of andouille sausage, or double up on the shrimp and leave the sausage out completely.