2 slices bacon, diced
12 Roma tomatoes, diced small
1 lb fresh okra, cut up
2 small eggplant, washed and diced
2 small yellow squash, washed and diced
1 medium yellow onion, diced
1 tsp Cajun seasoning
1 bay leaf
1/2 cup diced smoked sausage, your choice
1 cup cleaned shrimp, small to medium size
1 Tbsp salt
1 tsp black pepper
In a large pot, fry the bacon until crisp; remove, but leave bacon fat.
With heat on medium, add all the cut up vegetables and the seasoning and bay leaf, bring to a boil, then immediately turn heat to low and simmer for about 30 to 40 minutes, stirring often. Put a lid on the pot, but keep it tipped slightly.
Add the sausage and let heat for 5 minutes.
Add the shrimp and let heat for 3 to 5 more minutes or until just pink.
Serve in large bowls, skipping the traditional rice to avoid added carbs. Between the eggplant and okra, you’ll have plenty of body in the soup to not even miss the rice.