Recipe - Pams Shrimp And Sausage Gumbo

1/3 cup Allpurpose flour
One fourth cup Cooking oil
One half cup Onion; chopped
1/3 cup Celery; chopped
One fourth cup Green pepper; chopped
4 Cloves garlic; minced
One fourth teaspoon Black pepper
One half teaspoon Red pepper
1 teaspoon Cajun seasoning
3 cup Chicken broth; heated
8 ounce Andouille or smoked
sausage*, quartered
lengthwise, cut into 1/2"
slices
1 One half cup Okra; cut or sliced up , OR
10 ounce Frozen cut okra; thawed
2 Bay leaves
1 One half pound Frozen; shelled shrimp**,
thawed
2 cup Hot cooked rice

* In Saudi Arabia, I use spicy sausage. I remove the casings and lightly
brown it like ground beef first. ** You can substitute chicken for the
shrimp. Use 1 whole boneless, skinless chicken breast or One half breast and 1
leg/thigh joint, cooked and cut into bite sized pieces.

For roux, in a large heavy saucepan or Dutch oven combine flour and oil
till smooth. Cook over mediumhigh 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 35 minutes or till vegetables
are just crisptender, 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 2030 minutes, or until chicken is tenderif
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
Better Homes & Gardens recipe.
Recipe by: Pamela Creeden

Posted to MCRecipe Digest V1 #810 by Creedenite@aol.com on Sep 26, 1997