Dr Swami and Bone Daddy’s New Orleans-style shrimp and sausage gumbo

Ingredients

1 stick butter
2T flour
2 Green bell peppers diced
1 Large Onion diced
4 cloves Garlic
4 celery stalks, cut into 1/2inch pieces
½ of a 1 litre bottle of Dr. Swami and Bone Daddy’s Bloody Mary Mix
4 canned whole plum tomatoes crushed
2t Cajun seasoning
Salt and Tabasco to taste
1lb large shrimp (21-30) peeled and deveined
3 Cajun sausages cut to 1inch pieces (Italian will work if you prefer a milder dish)

1. Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown. Add bell peppers, onion, garlic and celery. Cook until softened, about 7 min, stirring occasionally; add sausage and brown.
2. Mix in tomatoes, Dr. Swami and Bone Daddy’s Bloody Mary Mix, spices, salt and hot sauce.
3. Bring to boil, reduce heat and simmer until thickened, about 30min. Stir in shrimp and cook until pink, 3-5min. Do not over cook.
4. Serve over rice. Garnish with parsley and lemon wedges.