Ragin' Cajun Shrimp and Okra Gumbo

- 1/3 cup bacon drippings
- 3 lbs okra, cut into ½-inch round slices
- 2 ½ tablespoons Cajun seasoning
- 2 cups finely chopped onions
- 6 cups vegetable stock
- 2 cups peeled and chopped tomatoes
- 1 teaspoon minced garlic
- 1 stick unsalted butter
- 1 pound andouille, cut into ?-inch slices
- 1 pound medium shrimp, peeled
- ? cup finely chopped green onion
- 6 cups hot, cooked rice

A) Using your cast iron Dutch oven (preferably 7-quart) to heat your bacon drippings. Make the cast iron oven is set to a very high heat. Once it gets to a literally ‘smoking’ temperature, lower the temperature to medium high and add ? of the okra. Stir the okra when needed and cook for about 3 minutes.
B) Next, add just 1 tablespoon of Cajun seasoning. Stir the mix frequently as it cooks for 10 minutes.
C) Then add your onions and cook until soft and tender (about 5 minutes).
D) Picking either of the two stocks, add in 1 cup and cook for five minutes. Keep in mind to scrape the bottom of the cast iron pan so the contents don’t burn.
E) Put the tomatoes into the mix and cook for 8 minutes (stirring often).
F) Add 2 more cups of stock and cook for 5 minutes. Don’t forget to keep stirring!
G) Turn up the heat and add the rest of your Cajun seasoning (1 ½ tablespoons) and the garlic. Then add the butter and mix until melted and add the rest of your stock (bring temperature to a boil).
H) While you are waiting for the pot to boil, add your sausage. Once the boil is there, lower the heat and let the pot simmer for about 45 minutes.
I) While letting it simmer add the rest of your okra (let it sit for 10 more minutes).
J) Now bring the temperature up to a boil once more and add the shrimp, then take the pot away from the heat (very carefully)! Add the green onions and stir. Using a big bowl or platter, place the hot rice in the center and (using a large spoon) place the gumbo from the cast iron pot around the rice. Be careful serving! Although tasty, it is very hot!