Shrimp and Sausage Gumbo

• 1 pound jumbo shrimp, cleaned
• 2 teaspoons bay seasoning
• Salt
• 1 pound andouille sausage, casing taken off

Sprinkle the bay seasoning and salt on the shrimp and keep in refrigerator for 2 to 3 hours.

• ¼ cup extra light olive oil
• ¼ cup all-purpose flour
• 1 large yellow onion, chopped
• 3 garlic cloves, chopped
• ½ large green pepper, chopped
• 1 celery stalk, chopped
• 3 to 4 fresh thyme sprigs
• 1 bay leaf
• ½ cup white wine
• 2 cups tomato sauce
• 1½ cups chicken broth
• 2 cups fresh or frozen okra
• Salt
• ½ cup parsley, chopped

Heat the olive oil in a large saucepan. Add the flour and cook on medium heat to create a brownish red roux- it should take about 6 to 7 minutes. Add the onion, garlic, green pepper, celery, thyme and bay. Saute on medium heat for about 10 minutes. Add the white wine, tomato sauce and chicken broth. Add the okra and sausage. Break the sausage with the back of spatula. Bring to a boil and lower the heat. Place the cover and cook for 20 minutes. Take the lid off and cook for another ten minutes. Check for seasonings. Add the shrimp and cook for another 5 to 7 minutes. Garnish with parsley and serve with rice.