Shrimp and Andouille Sausage Gumbo

Shrimp and Andouille Sausage Gumbo paired with Pinot Noir

Serves 6

Ingredients:
	1/2 c vegetable oil
	1/2 c all-purpose flour
	4 stalks celery, coarsely chopped
	2 medium yellow onions, coarsely chopped
	2 green bell peppers cored, seeded and chopped
	2 bay leaves
	2 tsp salt
	2 tsp dried oregano, crumbled
	1/2 tsp cayenne powder
	40 oz clam juice
	28 oz canned plum tomatoes, drained and chopped
	1 lb smoked andouille sausage, halved lengthwise and cut into 1/4″ slices
	1/2 lb okra, trimmed and cut crosswise into 1/4″ slices
	2 lbs raw medium shrimp, peeled and deveined
	1 1/2 c cooked long grain rice
	2 tomatoes, seeded and diced
	2 Tbsp chopped parsley

Heat oil on high heat in large soup pot or Dutch oven, add flour and cook until reddish brown (8 minutes). Add chopped celery, onions and peppers and cook for 5 minutes, stirring and scraping bottom of pan. Blend in bay leaves, salt, oregano, and cayenne, then add clam juice, canned tomatoes and sausage. Boil all together for 15 minutes. Add okra, reduce heat, and simmer for 15 minutes until okra tender. Add shrimp and simmer for 3 minutes. Serve gumbo in soup bowls with a mound of rice on top. Garnish with fresh tomatoes and parsley.

Pair with a fruity Pinot Noir from Oregon or California.

Avoid Pinot Noirs with too high alcohol content (abv above 14%).

Recipe adapted from http://www.experienceneworleans.com/.