Shrimp gumbo with andouille sausage

This was really good! It's a scaled and slightly modified version of this recipe .

The recipe below makes enough for 2, or for one hungry person. Scale as desired.

Jasmine rice (or other long grain white rice)

olive oil 1/2 yellow onion, finely diced 1 stalk celery, finely diced

Cook for 2 minutes. I used a sauté pan since I made such a small amount; for a larger amount you might want a larger soup pot or Dutch oven.

Add 1/2 green pepper, finly diced Cook for 3 minutes

Add 2 to 3 tbsp. flour, cook 5 minutes. Add more olive oil if there's dry flour in the pan.

1 large or 2 small cloves garlic 1 diced tomato 1/2 tsp. cayenne 1/2 tsp. paprika 1 tbsp. tomato paste 3.0 oz. andouille sausage salt and pepper

This is the andouille sausage that I got. I used 1/4 of the package (3.0 oz.) and vacuum sealed and froze the remainder. Note: It's fully cooked, which is why it goes in so late in the cooking process.

Cook for 2 minutes

Add 8 oz. chicken broth.

Bring to a boil, then reduce the heat and simmer for 20 minutes, uncovered, stirring occasionally.

2.0 oz. (4 whole) sliced fresh okra Cook for 4 minutes.

2.6 oz. (4 jumbo) peeled, deveined and diced shrimp. They don't need to be jumbo shrimp; that's just what I had on hand. And you can certainly add more.

Cook for 3 minutes. Add salt and freshly ground black pepper as desired. The original recipe called for filé powder here, as well, but my grocery store didn't have it and I didn't think ahead far enough to order it.

I probably should have added a little more water at the end as it cooked down a bit more than expected, but it was still really good!

And here's the other half. After it cooled I transferred it to a vacuum sealer bag and vacuum sealed and froze it. We'll see how it does being frozen and reheated.