Lynn's Shrimp Sausage Gumbo
1/3 cup All-purpose flour
1/4 cup Cooking oil
1/2 cup Onion, chopped
1/3 cup Celery, chopped
1/4 cup Green pepper, chopped
4 x Cloves garlic, minced
1/4 tsp Black pepper
1/2 tsp Red pepper
1 tsp Cajun seasoning
3 cup Chicken broth, heated
8 oz Andouille or smoked sausage*, quartered lengthwise, cut into 1/2"
slices
1 1/2 cup Okra, sliced, OR
10 oz Frozen cut okra, thawed
2 x Bay leaves
1 1/2 lb Frozen, shelled shrimp, thawed
2 cup Hot cooked rice
Method :
For roux, in a large heavy saucepan or Dutch oven combine flour and oil till
smooth. Cook over medium-high heat for 5 minutes, stirring constantly.
Reduce heat to medium. Cook and stir about 15 minutes more or till roux is the
color of a penny. Stir in onion, celery, green pepper, garlic, black and red
pepper. Cook over medium heat for 3-5 minutes or till vegetables are just
crisp-tender, stirring often. Gradually stir in hot chicken broth, sausage, okra
and bay leaves. If using chicken, add now. Bring to boiling; reduce heat. Cover;
simmer 20-30 minutes, or until chicken is tender-if using shrimp, add during
last 5 minutes of cooking. NOTES Every time I try to make a gumbo without okra,
I catch hell. So here is the recipe that always seems to be a hit! Modified from
the traditional