Ingredients:
- 1 lb. (16oz.) Andouille sausage
- 3 tbsp. (55 ml) oil
- 1/4 cup (42.5g) Gluvana Complete™ Gluten-Free All Purpose Base
- 2 stalks celery, chopped
- 1 large green pepper, chopped
- I medium onion, chopped
- 1 ¾ cups (420 ml) gluten-free chicken broth
- 1/3 cup (120 ml) water
- 1¼ cup (283.5g) okra
- 2 tsp.. (10 ml) hot sauce
- ¼ tsp. (1.8g) thyme
- ¼ tsp. (1.8g) oregano
- I bay leaf
- 1 lb. (16 oz.) peeled, deveined shrimp
- Cooked, plain, white rice
Directions:
Cook sausage in a pot over medium heat until no longer pink. When sausage is cooked, remove it from pot and place on a separate plate. Remove all but one tablespoon of fat left over in pot. Add oil to the remaining fat in pot and cook over medium heat. When hot, add Gluvana Complete™ Gluten-Free All Purpose Base and cook, stirring with wooden spoon till mixture is a deep brown. When deep brown, add chopped celery, onion and pepper and cook until vegetables are soft, about 10 minutes. Add chicken broth and water to vegetables and mix until everything is combined, raise heat to medium-high and add seasoning and herbs. Let mixture simmer for about 10 minutes, add the reserved sausage back in. If planning to serve right away, add shrimp and let cook fully. If not planning to serve right away, keep at a low simmer and add shrimp a few minutes before serving to avoid over cooking. Serve with cooked, plain, white rice.
