Okra and tomatoes are popularly grown here in Kochi, and I still miss the life in the South in the U.S. once in a while. That leads to my occasional experiments with gumbo recipes during the okra-and-tomato season.
Shrimp and Sausage Gumbo over Japanese Short-grain Rice
I usually rely on this recipe for making the roux (though I use canola instead of peanut oil), but improvise a lot with the rest. Today I ventured to go for shrimp and a little expensive spicy sausage.
The sausage was worth the price and made this dish way better than my last attempt with chicken and cheaper sausage. :D
I froze about half of the gumbo base today, so next time I can experiment with different ingredients but don't have to make the whole thing from scratch. Maybe crab meat for the next time… and long grain rice.