It's officially October and I am crossing my fingers that means we are about to get a little heat relief down here in South Louisiana.  I mean, it's October and I'm still sweating on a daily basis but...we are supposed to get somewhat of a cool front over the weekend which will feel amazing.  This girl is ready for chilly nights and some of my favorite fall dishes.  Dinners that stick to your bones and are full of spicy goodness, usually made in one big pot that are even better leftover the next day.  My shrimp, Andouille, and okra stew is just that kind of meal and even though it's been hot I have fixed it twice in the past two weeks because it's just that delicious.

My local farmer's market always has fresh gulf shrimp that are some of the most delicious and fresh shrimp I have had and we have a friend who happens to be a farmer who sells the most delicious pork including his own Andouille sausage.  The vegetables are kind of in their mid-stage between summer and true fall here, but there is a plethora of okra available.  This dish combines all three of the star ingredients in the best way possible.