When the andouille is thawed enough to cut, cut it in rounds, then halves, and some in quarters. Let both of these thaw together in the large, heavy pot you'll be using. When they're completely thawed, scoop out the shrimp, cut each one in half, and set them aside. Do NOT drain liquid from the pot. Add a little herbed olive oil, toss everything around, then add a cup or two of water. Bring to a simmer, cover and let slowly simmer, for 30-45 minutes, checking occasionally to be sure there is still water in the pot. If it gets low, add another cup. After this, cool a little, then get all the shells out and discard. While the andouille and shrimp tails-shells are simmering, prep the following vegetables:
2 14.5oz cans okra - drained but not rinsed
Slice, chop and mince all the vegetables into a medium size bowl. Add the remaining ingredients in this group, then toss, several times, marinating in lots of flavor, until the shrimp tails and shells are out of the pot.
Now add the okra and shrimp. GENTLY fold those in, so as not to break them up. Watch, stir gently, and pay attention to the shrimp. As soon as it begins to turn a coral color, shut off the heat and serve. This would be great just as it is, a big steamy bowl of it! Or you could add some slices of a well-buttered, crusty ciabatta, French bread, or sourdough. Oh my. . .this turned out SO well! It's great the first day and even better chilled, heated and served the following day. . .Lin