Cajun: Gumbo 21 by Recipe Cottage

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	Gumbo 21

		Seafood Gumbo 1 pound fully cooked smoked sausage, cut into 1/4-inch slices 1/2 cup vegetable oil 1/2 cup flour 2 medium onions, chopped 2 medium-size green bell peppers, chopped 1 cup chopped celery 2 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon ground red pepper 1/2 teaspoon dried thyme leaves 1/4 teaspoon dried oregano leaves 5-1/2 cups chicken broth 1 bay leaf 1 pound peeled medium shrimp 6 cups hot cooked rice Cook sausage in large heavy saucepan over medium-high heat 4 to 5 minutes or until brown. Remove sausage; set aside. Drain fat. Combine oil and flour in 2-cup glass measure. Microwave on HIGH 6 to 9 minutes; stirring after 5 minutes with small wire whisk. Continue to cook at 30 second intervals, stirring after each interval until roux is dark red-brown. Pour roux into heavy saucepan; add onions, green peppers, celery, garlic, salt, black pepper, red pepper, thyme and oregano. Cook, stirring, 3 to 4 minutes, or until vegetables are tender. Add broth and bay leaf; bring to a boil. Add reserved sausage; reduce heat and simmer 30 minutes. Add shrimp; simmer 10 minutes. Remove bay leaf. Spoon gumbo into serving bowls; top each with 1/2 cup rice. Makes 8-10 servings.