Shrimp and Sausage Gumbo

1/2 c. vegetable oil
1/2 c. flour
1 large onion, diced
5 cloves garlic, sliced
4 stalks celery, chopped
2 green bell peppers, chopped
2 bay leaves
2 tsp. freshly ground black pepper
1 tsp. cayenne pepper
1 1/2 tsp. smoked paprika
1 1/2 c. sliced frozen okra
12 oz. andouille sausage, sliced
6 c. chicken stock
2 lb. raw shrimp, peeled and deveined

Warm vegetable oil in a large Dutch oven over medium heat. Add the flour and stir well to combine. Reduce the heat to medium-low and cook, stirring constantly until the mixture is medium brown, like the color of peanut butter. Make sure the flour doesn’t burn.
Increase the heat to medium and add the onion, garlic, celery and green peppers. Season with salt. Cook, stirring, for 5 minutes. Add the bay leaves, black pepper, cayenne and paprika, cook 2 minutes. Add the okra and sausage, cook 2 minutes. Pour in the chicken stock, increase the heat and bring to a boil. Then reduce heat and let simmer for 10 minutes. Stir in the shrimp and simmer until the shrimp is just cooked through. Serve over rice.

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