Shrimp and Sausage Gumbo

Gather all of your ingredients. Dice onion, celery, bell pepper, garlic cloves and green onions. Shave brussel sprouts if not using okra.

Dice sausage into circles. Peel and devein shrimp. Season shrimp with the Sweet Heat and Ragin Cajun Seasoning and place them in the refrigerator so they can absorb the flavor.
With skillet over medium heat, add bacon grease and flour to start the ROUX process – Once ingredients are all incorporated, turn heat down to a medium low so the Roux doesn’t burn. This will take 35-40 minutes with stirring about every 3 minutes. Don’t leave it unattended or it will ruin!
While Roux cooks, place sausage in pot over medium heat with 2 tablespoon oil. Once sausage has browned, remove it from the pan. Add in your vegetables, onion, celery and bell pepper. Cook until tender, stirring every couple of minutes.
Once vegetables are tender, add in garlic, green onion, salt, pepper, thyme, Tony Chachere’s seasoning and bay leaves. Stir and cook for a few minutes.
Pour in your Roux (should look like milk chocolate) and cook down for 5 minutes. You will see it turn into a paste and that’s exactly what you are looking for.
Add in your sausage, tomato puree, and chicken base. Stir to incorporate and then add in your seafood broth. Bring to a boil, then reduce heat and simmer for 1 hour stirring about every 5 minutes. Add in Shaved Brussel Sprouts (or okra) and let that go for another 30 minutes. Add some rice to the rice cooker if needed.
Lastly, add in your shrimp and let that simmer for 15 minutes. Add any seasonings you may want more of. Serve over rice.

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