SHRIMP AND ANDOUILLE GUMBO

2 oz. Onion minced
2 oz. Scallions sliced
2 oz. Parsley, finely chopped
2 oz. Celery chopped
2 oz. Bell pepper, minced
6 oz. Andouille sausage, sliced
1 lb. Shrimp, peeled and deveined
1 oz. Garlic, minced
1/2 oz. Thyme, fresh and chopped
8 oz. Chicken stock
1 Tsp. Gumbo file
2 oz. White Wine
Dash Worcestershire sauce
Dash Tabasco sauce
2 oz. Whole butter
4 oz. Okra, cut into 1/2 inch thick slices
Creole Roux - 1/2 flour and 1/2 oil, simmer slowly, stirring constantly until golden brown
8 oz. Rice cooked and warm


In a stockpot, ad andouille sausage, onion, scallions, parsley, celery, pepper, garlic, shrimp and thyme until shrimp curls. Deglaze with white wine and add Worcestershire sauce, Tabasco sauce and okra; simmer for 20 minutes. If the gumbo is too thick, thin with chicken stock. Thicken with Creole roux and simmer while stirring constantly. Add gumbo file at last minute. Serve in a large bowl and spoon rice in the middle of the gumbo and serve immediately.