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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.



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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.