1 pound pork sausage 
2 pounds medium shrimp, peel, wash and remove the vein
4 T. olive oil
2 T. all-purpose flour 
3 cups chopped okra fresh or frozen {optional}
2 medium onions, chopped 
1 cup celery, chopped
2 { 14.5 ounce } cans diced tomatoes 
3 quarts water 
2 bay leaf 
1/2 tsp cayenne pepper or to taste 
1 T salt or to taste
3 cloves garlic, minced
1/2 tsp dried thyme
1 red bell pepper, chopped 
ground black pepper to taste 
2 cups cooked long grain white rice 
In a small skillet, brown sausage and drain off fat, set aside. Make the dark roux* by adding the 2T. oil and 2T. flour together in a large skillet, cook on medium heat, browning it slowly and stirring frequently. Stir in cleaned shrimp. Cook and stir for a few minutes, until the shrimp turns pink. Set aside. 
In a large pan, heat 2 T. oil over medium heat. Stir in okra, onion and celery; cook until okra is tender. Mix in tomatoes. Add water, bay leaf, cayenne pepper, garlic, dried thyme, salt, red bell pepper, sausage and shrimp mixture. Cover, and simmer for 30 minutes. Add the cooked rice and simmer an additional 15 minutes. Serve with the great tasting cornbread  hushpuppies. 
Serves 6 to 7 
Definition 
* A cooked mixture of melted butter and flour, used for thickening sauces, and soups.