SEAFOOD GUMBO

1 pound raw shrimp in the shell
1 large vidalia (sweet) onion, peeled and chopped
2 stalks celery, washed and finely chopped
1 green pepper, cored and chopped
4 cloves garlic, minced
1/2 pound polish sausage, cut into bite size pieces 
1 can (28 ounces) whole peeled tomatoes (I prefer Italian)
Fresh tomatoes, you might need to use (peeled, cored and chopped)
2 bay leaves
1 teaspoon Worcestershire sauce
1 tablespoon Boudreaux T’ S (Flavor Seed)
Red pepper flakes (dash of)
1 pound okra, small fresh pods, end trimmed off and cut into small pieces (saving 3)
6 ears corn, shucked and cut off the cob (scraping the cob for the milk)
4 tablespoons extra virgin olive oil
Sea salt
Freshly ground pepper
Parsley, snipped for garnish
1 pound lump crabmeat (optional)

Peel and devein the shrimp, reserving the shells to make a broth and refrigerate the shrimp until ready to cook.

Add 2 tablespoons of  olive oil to a large stockpot and heat over medium high. Add shrimp shells and sauté for about 3 minutes. Cover with 3 cups of water and simmer for 20 minutes, then strain shells to produce the broth.

While the broth is cooking, in another large stockpot or Dutch oven, heat the remaining 2 tablespoons of olive oil and sauté onion, celery, and green pepper until onion becomes translucent (about 5 minutes). Add garlic, sausage, and tomatoes that have been torn or cut into pieces (they will break up further while cooking), shrimp broth, bay leaves, Worcestershire, Boudreax seasoning, and red pepper flakes simmering until vegetables are tender. Add okra, and corn and cook for 5 minutes. Add shrimp and cook until heated through and they have turned pink (about 3 minutes, testing for doneness and do not overcook). Salt and pepper to taste. Remove bay leaves. Serves 6.

During the cooking process I trimmed 3 of the okra, splitting in half and roasted at 450° for about 

5 minutes until crispy for garnish.

*This recipe is made without a traditional roux and without filé powder to feature the freshness of the summer vegetables and make a lighter version. It also features a new Cajun spice Boudreaux T’ S by FLAVOR SEED…organic, mild blackening seasoning that is available online at Amazon and in specialty shops and in some Harris Teeter’s.