In large pot heat oil and sauté onion, celery and green pepper until tender. Remove from pan and set aside.
Brown sausage and break up into small bits.
Add butter and stir in flour and salt and pepper until mixed well.
Add chicken bouillon, cooked vegetables, chicken, rotel and tomato sauce.
Reduce heat to simmer, cover and cook 45 minutes, stirring occasionally.
Add shrimp and okra, bring to simmer, cover and remove from heat.
Allow to sit 15 minutes.
The heat from broth will cook shrimp and okra.
Serve in soup bowl topped with cooked rice.
I use an ice cream scooper to place rice on top of soup.
Originally Submitted
1/15/2015
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