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@casablanca2128:

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Saturday 04 July 2026 20:26:44 GMT
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38 weeks pregnant and the baby wants INGREDIENTS • 4–6 celery sticks, chopped • 1 green bell pepper, chopped • 1 white onion, chopped • 2–3 cups okra (about 1 lb), sliced • 4 sausage links (andouille or kielbasa), sliced • 1 tbsp minced garlic • 4 cups chicken stock • Paprika, to taste • Cayenne pepper, to taste • Gumbo filé or Tony’s Creole seasoning, to taste • 2 bay leaves • 1 lb shrimp, peeled + deveined • Cooked rice, for serving ROUX • ½ cup vegetable oil • ½ cup all purpose flour INSTRUCTIONS 1. Prep your veggies: Chop celery, bell pepper, onion, and okra. Mince garlic. Tip: prep everything first — once the roux starts, things move fast. 2. Make the roux: Heat ½ cup vegetable oil over medium high until very hot (almost smoking). Add ½ cup flour and stir continuously until it turns a dark chocolate brown. 3. Add celery, bell pepper, and onion. Stir to coat in the roux. 4. Add okra and sauté until the vegetables soften. 5. Add garlic and cook until fragrant. 6. Slowly pour in 2 cups of chicken stock while stirring constantly. Once incorporated, add the remaining 2 cups. 7. Season with paprika, cayenne, and gumbo filé or Tony’s Creole seasoning. 8. Add sausage + bay leaves. Stir and simmer for at least 1 hour. 9. Remove bay leaves. Add shrimp and cook for 4 minutes. 10. Turn off heat and serve over white rice
38 weeks pregnant and the baby wants INGREDIENTS • 4–6 celery sticks, chopped • 1 green bell pepper, chopped • 1 white onion, chopped • 2–3 cups okra (about 1 lb), sliced • 4 sausage links (andouille or kielbasa), sliced • 1 tbsp minced garlic • 4 cups chicken stock • Paprika, to taste • Cayenne pepper, to taste • Gumbo filé or Tony’s Creole seasoning, to taste • 2 bay leaves • 1 lb shrimp, peeled + deveined • Cooked rice, for serving ROUX • ½ cup vegetable oil • ½ cup all purpose flour INSTRUCTIONS 1. Prep your veggies: Chop celery, bell pepper, onion, and okra. Mince garlic. Tip: prep everything first — once the roux starts, things move fast. 2. Make the roux: Heat ½ cup vegetable oil over medium high until very hot (almost smoking). Add ½ cup flour and stir continuously until it turns a dark chocolate brown. 3. Add celery, bell pepper, and onion. Stir to coat in the roux. 4. Add okra and sauté until the vegetables soften. 5. Add garlic and cook until fragrant. 6. Slowly pour in 2 cups of chicken stock while stirring constantly. Once incorporated, add the remaining 2 cups. 7. Season with paprika, cayenne, and gumbo filé or Tony’s Creole seasoning. 8. Add sausage + bay leaves. Stir and simmer for at least 1 hour. 9. Remove bay leaves. Add shrimp and cook for 4 minutes. 10. Turn off heat and serve over white rice

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