Gumbo for Dumbos

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.