Ingredients
1 tablespoon canola oil

6 ounces chopped andouille sausage

2 cups chopped yellow onion (about 1 large)

1 ½ cups chopped celery (about 2 large stalks)

1 ½ cups chopped yellow bell pepper (about 1 large)

6 garlic cloves, chopped

2 tablespoons gochujang (Korean chile bean paste)

4 cups chicken broth

2 cups frozen sliced okra, thawed

1 tablespoon filé powder

½ pound peeled and deveined raw medium shrimp

3 tablespoons red wine vinegar

1 teaspoon kosher salt

¼ cup sliced scallions (about 3 small)

2 red Fresno chiles, seeded and minced

Directions
Heat oil in in a large Dutch oven over medium-high. Add sausage, and cook, stirring occasionally, until browned, 5 to 6 minutes. Add onion, celery, bell pepper, and garlic, and cook, stirring often, until onion is translucent, 3 to 4 minutes. Increase heat to high.

Add gochujang; cook, stirring often, until vegetables are very tender, 5 to 6 minutes. Add broth; bring to a boil. Stir in okra and filé powder, and cook until slightly viscous, about 5 minutes. Add shrimp, and cook until shrimp are pink and cooked through, 3 to 4 minutes.

Stir in vinegar, and salt. Spoon into bowls; top with scallions and chiles.

I hope you like this. I love you and your family. God Bless.