Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo with Garlic Rice (see below)
adapted from:here
1 lb. smoked sausage, sliced
24 oz. large shrimp (35-45 per lb. count)
1 Tbsp. EVOO
1 Tbsp. butter
4 stalks celery, diced
1 large onion, diced
1 large green bell pepper, diced
3 bay leaves
1/2 tsp. Creole seasoning
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 Tbsp. minced garlic
1 1/2 Tbsp. tomato paste
2- 10 oz. cans diced tomatoes, with juice
2 cups chicken broth
1 Tbsp. flat leaf parsley, chopped
1 Tbsp. cilantro, chopped
       On a cast iron grill pan, over high heat, grill the sausage slices.  Remove and set aside. In a large skillet add the EVOO and melt the butter.  Add the diced celery, onion and bell pepper. Saute until slightly browned, about 3-4 minutes.  Then add the Creole seasoning, cayenne pepper, salt, and pepper and stir to combine.  Next add the garlic and cook for 1-2 minutes and then the tomato paste.  Stir and cook for about 2 minutes to remove the raw tomato flavor from the paste.  Add the diced tomatoes with juice and chicken broth and stir together.  Then add the sausage into pan and let it simmer for 20 minutes, uncovered.  Next, stir the raw shrimp into the pan and cook for 2-3 minutes. Do not over cook the shrimp. Finally, sprinkle the chopped parsley and cilantro over the gumbo.  Serve over garlic rice.  I made some homemade french bread baguettes, sliced them, brushed them with olive oil, sprinkled with just a little parmesan cheese, and toasted them on the grill pan with the sausage drippings to serve with the gumbo.

Garlic Rice
2 cups uncooked rice
4 cups water
1 Tbsp. EVOO
2 Tbsp. minced garlic
1 tsp. salt
1 tsp. pepper
     I cook mine in a rice cooker.  Or in a large pan with a lid, combine all the ingredients. Bring to a boil, cover, turn down the heat and let it sit and steam for 20 minutes.