Maryland Shrimp and Sausage Gumbo
Ingredients:
1 pound Sweet Italian sausage
3 tablespoons vegetable oil
1/4 cup all-purpose flour
1 medium green pepper, chopped
1 medium onion, chopped
2 cloves garlic , finely chopped
2 medium stalks celery, chopped
1 can chicken broth
1 can stewed tomatoes
1 cup water
1 package (10 ounces) frozen sliced okra, thawed
1 bay leaf
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Salt
1 1/2 cups regular long-grain white rice
1 1/2 pounds shelled and deveined shrimp
Directions:
Heat 6-quart Dutch oven on medium-high until hot. Add sausage links and cook 8 minutes or until well browned, turning frequently. Transfer sausages to plate to cool slightly, about 10 minutes. When cool, cut sausages into 1/2-inch-thick diagonal slices.
While sausages cool, discard all but 1 tablespoon drippings from Dutch oven. Add oil to Dutch oven and
heat on medium. (If your sausages are very lean and you do not get 1 tablespoon drippings, add enough additional oil to drippings to equal 1/4 cup fat total.) Gradually stir flour into drippings until blended, and cook 4 to 5 minutes or until flour mixture (roux) is deep brown, stirring constantly. Add green pepper, onion, celery, and garlic, and cook 5 to 6 minutes or until all vegetables are tender, stirring occasionally.
Return sausages to Dutch oven; stir in broth, tomatoes, water, okra, bay leaf, oregano, thyme, and 1/4 teaspoon salt; heat to boiling on high. Reduce heat to low; cover and simmer 30 minutes to blend flavors.
Meanwhile, prepare rice as label directs. In medium bowl, toss shrimp with 1/4 teaspoon salt.Add shrimp to Dutch oven; cook 2 to 3 minutes or until opaque throughout.
Makes about 10 cups.
