Pams Shrimp and Sausage Gumbo

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Pams Shrimp and Sausage Gumbo Ingredients

1/3 c All-purpose flour	1 ts Cajun seasoning
1/4 c Cooking oil	3 c Chicken broth; heated
1/2 c Onion; chopped	8 oz Andouille or smoked
1/3 c Celery; chopped	1 1/2 c Okra; sliced, OR
1/4 c Green pepper; chopped	10 oz Frozen cut okra; thawed
4 Cloves garlic; minced	2 Bay leaves
1/4 ts Black pepper	1 1/2 lb Frozen; shelled shrimp**,
1/2 ts Red pepper	2 c Hot cooked rice

Instructions for Pams Shrimp and Sausage Gumbo

* 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

Main Ingredient: ShrimpCuisine: Cajun

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