I’m not going to lie. The cook time on this is long, but the prep is easy and the flavor is worth the wait! Start your prep around 4pm to eat around 7 - after smelling this magical concoction in your stovetop cauldron for a few hours, the whole family will be spellbound!
1 lb Andouille sausage (or your favorite smoked sausage), in 1/4" slices
1 large white onion, chopped
1lb shrimp, large/jumbo with shell on
2 cups okra, sliced (fresh or frozen)
1 can diced tomatoes
1 green bell pepper
3 ribs of celery, chopped
4 cloves garlic, chopped
1/4 cup vegetable oil
1/2 cup all purpose flour
5 tbsp butter, divided
2 tbsp Royal Roost Farm Voodoo Cajun Dust
1/4 cup Worcestershire sauce
4 cups chicken stock
4 green onions, sliced
2 cups instant white rice
2 cups water
Heat oil in a large pot or dutch oven over medium heat. Add sausage slices and stir occasionally until browned on both sides, then remove to plate.
Scatter flour over hot oil and add 2 tbsp of butter, whisking quickly. DON'T TAKE YOUR EYES OFF THE ROUX. When it is a deep toasted color (a little lighter than coffee grounds, a little darker than almonds), add the remaining three tablespoons of butter, onions, bell pepper, celery, and garlic. Sauté until onions are beginning to brown (about 10 minutes).
Add Worcestestershire sauce and Voodoo Cajun Dust then stir well.
Whisk in 4 cups of chicken stock, then add sausage. Bring to a boil (I turned up the heat for a few minutes to speed things along), then reduce heat to medium-low and cover. Let simmer 45 minutes.
Add tomatoes and okra. Cover and simmer on low for one hour.
Remove lid and add 2 cups water. Turn up to medium and bring to a boil. Add 2 cups instant rice. Cover and boil 5 minutes.
Remove lid and add shrimp. Leaving the shell on will give more flavor, but that is completely optional. Cook until just pink (about 3 minutes).
Remove from heat, adjust seasoning to taste, garnish with green onions and enjoy!