1/2 cup vegetable oil
1/2 cup all-purpose flour
16 oz Holy Trinity (diced onion, green pepper and celery)
4 oz chopped onion
4 oz chopped celery
8 oz diced tri-peppers (green, yellow and red combined)
3 oz chopped green onion
16 oz chopped tomatoes
3 Tb Creole seasoning (recipe posted)
8 cups shrimp stock (recipe posted)
4 bay leaves
4 Tb tomato paste
2 Tb parsley, diced fine
1 14.5 oz can diced tomatoes with juice
1 Tb garlic, minced
12 oz smoked andouille sausage, sliced
1 tsp white pepper
1 tsp kosher or sea salt
1 16 oz bag cut, frozen okra or sliced, fresh okra
2-3 lbs large shrimp, peeled, deveined and tails removed

In a large stockpot, combine oil and flour over medium-high heat. Stir constantly for about 20 minutes or until it gets to be a carmel color. This will be the roux.

Add trinity, onions…