* Exported from MasterCook * PAM'S SHRIMP & SAUSAGE GUMBO Recipe By : Pamela Creeden Serving Size : 6 Preparation Time :0:00 Categories : Pam's Stuff Cajun & Creole Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup all-purpose flour 1/4 cup cooking oil 1/2 cup onion -- chopped 1/3 cup celery -- chopped 1/4 cup green pepper -- chopped 4 cloves garlic -- minced 1/4 teaspoon black pepper 1/2 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 1 1/2 cups okra -- sliced, OR 10 ounces frozen cut okra -- thawed 2 bay leaves 1 1/2 pounds frozen, shelled shrimp** -- thawed 2 cups 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! Modified from the traditional Better Homes & Gardens recipe.