Gumbo

• 3 tbsp. sunflower oil
• 1 sm. onion, diced
• 1 red pepper, cored, seeded and diced
• 1 diced celery stalk
• 3 cloves crushed garlic, or 1/4 cup canned crushed garlic
• 2 tbsp. fresh parsley or 1 tbsp. dried parsley
• 1/4 cup all purpose flour
• 1/2 tsp paprika
• 1/4 tsp oregano, cumin, cayenne pepper, salt, and black pepper
• Three sassafras leaves
• 4 med. tomatoes, peeled, seeded, and diced, or two cans stewed tomatoes (14 oz.) with liquids
• 3/4 c. chorizo, or Italian bulk sausage, if you can't get chorizo
• 5 c. fish stock
• 1/2 lb. okra, sliced
• 3/4 lb cooked peeled shrimp (frozen still is okay, they'll thaw in the soup, but you may need to adjust seasonings)
• Rice, to serve with the soup
• and large cooked shrimp for garnish




Heat the oil in a heavy pot, and then add the onion, red pepper, celery, garlic, sassafras leaves and parsley. Cook until softened.

Add the flour, and stirring constantly, cook for one minute. Add the paprika, cumin, oregano, peppers and salt, stirring, for one minute.

Add the tomatoes, chorizo, and stock, then simmer, stirring occasionally, for 30 minutes. Soup will have thickened a little.

Add the okra and cook for 5-7 minutes, until tender. Then add the shrimp. Make sure it is fully heated, and then cook for a further fifteen minutes.

Serve with rice, and garnish with large cooked shrimp.