Smoked Sausage and Shrimp Gumbo Recipe
½ Cup oil
½ Cup flour
1 Onion - diced
1 Green pepper - cored and diced
3 Celery stalks - diced
4 Garlic cloves - minced
1½ pound smoked sausage - sliced
2 Cups sliced okra
8-10 cups beef broth (chicken, vegetable broth or seafood stock also work fine)
1 Can (28 oz) diced tomatoes
1 Tbsp salt
2 Tsp ground black pepper
½ Tsp cayenne pepper
½ Tsp ground white pepper
1 Tsp dried thyme
1 Pound shrimp - peeled and deveined
With the oil and flour, make a medium dark roux. Add the oil to a pot and heat on medium/low heat. Whisk in the flour, a little at a time and cook, whisking constantly, until the roux becomes smooth with no lumps. Continue to cook, stirring constantly with a wooden spoon until the roux reaches a hazelnut brown colour.
Stir in the onion, pepper and celery and cook at medium high heat for 5-7 minutes.
Add the smoked sausage and okra. Cook, stirring often, for another 8-10 minutes.
Add the broth, tomatoes and spices. Bring to a boil and then lower heat to a simmer. Let the gumbo cook at a very low boil for about 1 - 2 hours
With about 20-30 minutes prior to serving, stir in the shrimp.
Ladle the gumbo in a bowl and top or stir in a couple spoonfuls of rice.