Sausage And Shrimp Gumbo
|Hot italian sausage links||1 Pound, pricked with a fork|
|Vegetable oil||3 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Celery stalks||2 , chopped|
|Green pepper||1 , chopped|
|Onion||1 Medium, chopped|
|Canned chicken broth/1 3/4 cups old-fashioned chicken broth||14 1⁄2 Ounce|
|Water||1⁄2 Cup (8 tbs)|
|Frozen whole okra||10 Ounce|
|Hot pepper sauce||2 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Large shrimp||1 Pound, shelled and deveined|
|Regular long-grain rice||1 Cup (16 tbs), cooked as label directs|
1. Heat 5-quart Dutch oven over medium-high heat until hot. Add sausages; cook, turning frequently, until well browned, about 10 minutes. Transfer sausages to plate to cool slightly. Cut each sausage into 3 pieces.
2. Discard all but 1 tablespoon of the sausage drippings from Dutch oven. Add oil and heat over medium heat. With wooden spoon, gradually stir in flour and cook, stirring constantly, until flour mixture (roux) is brown (do not let burn). Add celery, green pepper, and onion; cook, stirring occasionally, until vegetables are tender, about 8 to 10 minutes.
3. Return sausage to Dutch oven. Gradually stir in broth, water, okra, hot pepper sauce, thyme, oregano, and bay leaf; heat to boiling over high heat. Reduce heat; cover and simmer 15 minutes. Add shrimp; cook, uncovered, until shrimp are opaque throughout, about 2 minutes. Discard bay leaf. Place scoop of rice in large shallow soup bowls and top with gumbo.