Title: Pam's Shrimp and Sausage Gumbo
Categories: Pam's stuff, Cajun & cre, Already pos
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.

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@aol.com on Sep 26, 1997