Sausage and Shrimp Gumbo

Gumbo can have almost any protein in it, but this is my favorite combination.

Sausage and Shrimp Gumbo

serves 4-6

Brown in a skillet on medium heat, then drain and reserve:

1 lb. smoked sausage, in 1/4" slices

Combine in a Dutch oven:

1/4 c. oil (neutrally flavored like canola or peanut)

1/4 c. flour

Stir roux continually over medium heat about 10-15 minutes until it browns; the traditional shade is the color of a copper penny.  Once the color starts to turn, it goes fast.  Be careful: roux is also known as "Cajun napalm", and it can spatter!

Add and simmer on medium low, stirring occasionally, about half an hour:

2 c. chicken broth

1 medium green pepper, diced

1 medium white or yellow onion, diced

2 stalks celery, chopped

1/2 bag frozen sliced okra, thawed

1 can petite diced tomatoes, drained

1 clove garlic, minced

1 tsp. dried parsley

1/2 tsp. salt

1/4 tsp. pepper

Tabasco to taste

the reserved sausage

At the end, add 1 lb. small raw shrimp, peeled.  Serve in bowls over scoops of cooked long grain rice.

Recommended product:

Sausage can vary wildly in its fat content, so pay attention to the labels at the store.  The traditional choice is andouille, a Cajun spicy pork sausage.  I use my slightly healthier stand-by, Jennie-O hot Italian turkey sausage.