Step 1

In a large stockpot, melt butter over medium heat. Whisk in flour. Cook for 5-7 minutes, whisking constantly until roux is a light golden brown and has a nutty aroma.

Step 2

Add onion, celery, bell pepper, and garlic. Cook until onion is translucent.

Step 3

Add broth, drained tomatoes, sausage, okra, bay leaves, and all of the spices. Bring to a boil over medium high heat. Reduce heat and simmer for 45 min.

Step 4

Stir in shrimp. Cook for 3-5 min. until the shrimp are pink and firm.