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Print this Recipe    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.

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