An easy version of this spicy New Orleans classic featuring shrimp and Andouille sausage.
1 large onion, chopped
1 large green pepper, chopped
2 cans (28 ounces each) crushed tomato
1 small can tomato paste
4 cups chicken or vegetable stock
1 pound Andouille sausage, sliced
1 pound uncooked, peeled shrimp
1 pound okra, cut into 1" pieces
3 tablespoons Cajun or Creole seasoning
In a large soup kettle, saute onion and green pepper in a little olive oil until onion is translucent. Add crushed tomato, tomato paste and stock. Bring to a boil and add shrimp, Andouille sausage, okra and Cajun spice. Bring back to a boil, reduce heat and simmer 30 minutes, uncovered. Serves 6 - 8. Great with cornbread.
Bonus recipe: Cajun Spice Mix from New Orleans. For a large batch (which can be used with many things like steak, chicken, vegetables, rice, fish, eggs..) - in a medium bowl, mix together 4 ounces salt, 1 ounce granulated garlic, 1 ounce ground black pepper, 1 teaspoon cayenne pepper, 1 teaspoon ground thyme, 1/2 teaspoon dried oregano and 2 teaspoons paprika.