2 tablespoons vegetable oil
1 pound andouille (or other spicy smoked sausage), cut crosswise into 1/4-inch-thick slices
2 tablespoons all-purpose flour
1/2 cup chopped yellow onions
1/2 cup seeded and chopped green bell peppers
1 garlic clove, minced
2 cups chicken broth
2 cups sliced fresh okra or one (10-ounce) package frozen sliced okra, thawed
1/2 teaspoon salt, or more to taste
1/2 teaspoon cayenne, or more to taste
1/2 teaspoon TABASCO® brand Original Red Sauce
2 bay leaves
1 pound medium-size shrimp, peeled and deveined
1/4 cup chopped green onions (green part only)
Hot cooked long-grain white rice
Heat 1 tablespoon of the oil in a large skillet over medium-high
heat. Add the sausage and cook, stirring frequently, for 5 minutes.
Remove the sausage with a slotted spoon and set aside.
Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Stir in the flour and cook, stirring constantly, until the roux is light brown, about 2 minutes. Add the onions, bell peppers, and garlic, and cook, stirring frequently, until soft, about 5 minutes.
Gradually stir in the broth and blend until smooth. Bring to a boil. Add the sausage, okra, salt, cayenne, TABASCO® Sauce, and bay leaves, cover, reduce the heat to medium-low, and simmer for 20 minutes.
Stir in the shrimp and green onions and simmer until the shrimp turn pink, about 5 minutes. Remove the bay leaves and serve in soup bowls over rice.
Makes 8 servings.