Servings: 4 to 6

1 pound okra, sliced ¼ to ½ inch thick 1 pound okra, sliced ¼ to ½ inch thick
1 cup chopped onion 1 cup chopped onion
½ cup chopped celery ½ cup chopped celery
½ cup chopped bell pepper ½ cup chopped bell pepper
1 or 2 cloves of garlic, minced 1 or 2 cloves of garlic, minced
Oil to cover bottom of pan, 3 to 4 tablespoons Oil to cover bottom of pan, 3 to 4 tablespoons
1 bay leaf 1 bay leaf
¼ teaspoon thyme ¼ teaspoon thyme
½ teaspoon black pepper ½ teaspoon black pepper
1 teaspoon Creole/Cajun seasoning (such as Tony Chachere’s) 1 teaspoon Creole/Cajun seasoning (such as Tony Chachere’s)
½ pound smoked pork sausage, thinly sliced ½ pound smoked pork sausage, thinly sliced
1 pound peeled medium shrimp (optional - if not using, increase smoked sausage to 1 lb.) 1 pound peeled medium shrimp (optional - if not using, increase smoked sausage to 1 lb.)
3 cups chopped fresh tomatoes (3 lbs. Roma, peeled, seeded and chopped) OR a 28-ounce can of tomatoes, whole or chopped 3 cups chopped fresh tomatoes (3 lbs. Roma, peeled, seeded and chopped) OR a 28-ounce can of tomatoes, whole or chopped
Louisiana hot sauce to taste (optional - we didn’t use) Louisiana hot sauce to taste (optional - we didn’t use)
Salt and pepper to taste Salt and pepper to taste
½ cup each chopped parsley and green onions for serving (optional) ½ cup each chopped parsley and green onions for serving (optional)
Cooked white rice for serving Cooked white rice for serving

Heat oil in a large heavy skillet or large heavy bottomed pan (we used large oval Magnalite roaster). Add okra, onion, celery, bell pepper, garlic and seasonings (bay leaf, thyme, black pepper and Creole seasoning).
Sauté over medium-high heat, stirring frequently for a few minutes, then reduce heat to medium-low. Let the vegetables brown slightly. Cook until vegetables are reduced by at least one-third, and okra has browned in some spots, 30 to 45 minutes. If necessary, add a little water to prevent burning (we've always had to add some water - watch carefully).
Brown sausage in a separate skillet. Add sausage and skillet drippings to okra mix.
Add tomatoes and cook until tomatoes are cooked through and most liquid has evaporated, another 15 to 20 minutes. (If you are making this to freeze, mixture can be cooled and frozen at this time. Defrost and add shrimp later.)
Add shrimp and cook until shrimp is just done and pink through. Add salt and pepper to taste. The shrimp should add liquid to the okra mix. The mixture should be thick. If it’s too thick for your taste, thin it with a little water, stirring in a tablespoon or two at a time.
Serve over white rice, garnished with chopped parsley and green onions.