Title: Pam's Shrimp & Sausage Gumbo
Categories: Cajun
Yield: 6 Servings

1/3	c	All-purpose flour
1/4	c	Cooking oil
1/2	c	Onion; chopped
1/3	c	Celery; chopped
1/4	c	Green pepper; chopped
4		Cloves garlic; minced
1/4	ts	Black pepper
1/2	ts	Red pepper
1	ts	Cajun seasoning
3	c	Chicken broth; heated
8	oz	Andouille or smoked sausage*, quartered
		Lengthwise; cut into 1/2" slices
1 1/2	c	Okra; sliced, or
10	oz	Frozen cut okra; thawed
2		Bay leaves
1 1/2	lb	Frozen; shelled shrimp**
		;, thawed
2	c	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 1/2 breast and 1 leg/thigh joint, cooked and cut into bite sized pieces. ***"Louisina Rice" goes quite well with this gumbo. See recipe under Pasta & Rice.

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! Posted to MM-Recipes Digest V4 #9

Recipe by: Pamela Creeden

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