Pam's shrimp and sausage gumbo

6 Servings

Ingredients

Quantity Ingredient
⅓ cup All-purpose flour
¼ cup Cooking oil
½ cup Onion; chopped
⅓ cup Celery; chopped
¼ cup Green pepper; chopped
4 Cloves garlic; minced
¼ teaspoon Black pepper
½ teaspoon Red pepper
1 teaspoon Cajun seasoning
3 cups Chicken broth; heated
8 ounces Andouille or smoked sausage*, quartered lengthwise, cut into 1/2\" slices
1½ cup Okra; sliced, OR
10 ounces Frozen cut okra; thawed
2 Bay leaves
1½ pounds Frozen; shelled shrimp**, thawed
2 cups Hot cooked rice

Directions

* 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 ½ 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 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 Better Homes & Gardens recipe.

Recipe by: Pamela Creeden

Posted to MC-Recipe Digest V1 #810 by Creedenite@... on Sep 26, 1997

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