Sausage and Shrimp Gumbo

1 1/2 pounds hot italian sausage links, pricked with fork
3 tablespoons vegetable oil
1/4 cup of all-purpose flour
2 stalks celery, chopped
1 green pepper, chopped
1 medium oinion, chopped
1 can (14 1/2 ounces) chicken broth or 1 3/4 cups chicken broth
1 package (16 ounces) frozen cut okra ~the original recipe calls for only 10 ounces I put in a whole package
2 teaspoons hot pepper sauce ~ or to taste
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 bay leaf
1 pound large shrimp, shelled and deveined
salt and pepper to taste
1 cup regular long-grain rice, ccoked as label directs note: I like brown rice with this also

1. Heat 5-quart Dutch oven over medium-high heat until hot. Add sausages and cook, turning frequently, until well browned approx 10 minutes. Transfer sausages to plate to cool. Cut each sausage into 6 or more pieces.
2. Discard all but 1 tablespoon of drippings. Add oil and heat over medium heat. With wooden spoon, gradually stir in flour until blended and cook, stirring constantly, until flour mixture (roux) is brown; do not let burn. Add celery, green pepper, and onion coat with roux and cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Return sausage to Dutch oven. Gradually stir in broth, water, frozen okra, hot pepper sauce, thyme, oregano, and bay leaf, along with salt and pepper to taste. heat to boiling over high heat. Reduce heat; cover and simmer 15 minutes. Add shrimp and cook, uncovered, until shrimp are opaque throughout, about 2 minutes. Discard bay leaf. Serve gumbo in large bowls over a scoop of hot rice.

Makes 6 main-dish servings.

It's my daughters favorite not for everyday but birthday meals etc.

Number of Servings: 6

Recipe submitted by SparkPeople user MICHELLEM42.