Shrimp Gumbo Pasta

1-½ pounds medium (41/50) count) shrimp, peeled and deveined, though you can get away with just one pound here if that's what you have

½-pound andouille, Conecuh or other smoked sausage, cut lengthwise and sliced

1 cup frozen cut okra, thawed

A roux of flour and oil

The trinity of southern cooking (onion, bell pepper and celery) plus garlic

1 (10 ounce) can diced tomatoes with green chilies (like Rotel), undrained, or any diced tomato product

1 quart seafood or chicken stock or broth

½-pound mostaccioli, penne, rotini or other short cut pasta

For seasonings, I'm using bay leaves, dried thyme, basil and parsley, salt and pepper and a little Creole or Cajun seasoning

Directions at deepsouthdish.com

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