*  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.