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Andouille Sausage Gumbo

1/2 cup flour
2 tablespoons olive oil
2 cups chopped onion
1 cup chopped green bell pepper
2 ribs celery, finely chopped
3 cloves minced garlic
16 ounces Andouille sausage, sliced
2 14-1/2-ounce cans chicken broth
3 teaspoons Cajun blend spice mix
1 teaspoon dried thyme
2 large bay leaves
1/2 teaspoon black pepper
1 teaspoon salt, or to taste
1 cup frozen sliced okra
1 cup fresh corn cut from the cob or frozen corn
14 1/2 ounce can peeled, diced tomatoes, drained
1 tablespoon file powder
hot cooked rice (optional)

Place flour in 3 quart heavy saucepan and cook over medium heat,
shaking and stirring continuously till flour is the color of peanut
butter (about 10 minutes). The flour can be cooked longer if
desired to intensify the flavor. Be sure to stir continuously so
the flour doesn't burn. Flour roux can be made ahead of time and
stored in refrigerator. Heat oil over medium-high heat. Add onion,
bell pepper, celery and garlic. Cook till tender. Sprinkle flour
roux over top and still till blended. Stir in chicken broth all
at once, and bring to boil, stirring till thickened. Add sausage
and spices. Lower heat, cover and simmer for 15 minutes. Add okra,
tomatoes and corn. Stir and simmer additional 15 minutes. Stir in
file powder before serving. Serve on top of scoops of rice, if


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