Roux 2 Geaux Summer Shrimp, Sausage, Corn and Okra Stew
Ingredients
1 tablespoon olive oil
1 pound andouille, cut into bite-size pieces
¾-pound package Rouses Roux 2 Geaux
8 cups no-salt-added seafood stock, chicken stock or water, very warm, plus more as needed
2 small (about 14 ounces) white or yellow onions, chopped
2 ribs of celery, chopped
½ large (about 4½ ounces) bell pepper, any color, chopped
4 cloves garlic, minced
3 teaspoons Cajun/Creole seasoning
1 teaspoon fine salt, plus more to taste
½ teaspoon cayenne (optional)
1 pound okra, fresh or frozen, cut into bite-size pieces
3 cups (14 ounces) whole corn kernels
1½ pounds peeled shrimp, preferably medium, 36/40 or 41/50
3 green onions, white and green parts, sliced, plus more for garnish (optional)
Cooked rice (optional)
French bread (optional)
Directions
In a large, heavy-bottomed pot over medium heat, add oil and sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Crumble the Roux 2 Geaux into the pot and add the warmed stock. Increase the heat to medium-high, and stir until the roux is well-combined and simmering. Add the onion, celery, bell pepper, garlic, Cajun/Creole seasoning, salt and cayenne, and stir to combine. Bring the mixture to a lively simmer and cook until the onions are translucent, about 15 minutes.
Add the okra and corn and cook until the okra is tender, about 3 minutes (or longer if using fresh okra). Add the shrimp and green onions and cook until the shrimp are pink and starting to curl, about 3 minutes.
Taste and add more Cajun/Creole seasoning, salt or cayenne as desired. Serve in a bowl with French bread or spoon over rice.
