Pams Shrimp and Sausage Gumbo

6 Servings
Shrimp Cajun
Pams stuff Cajun Celery Chicken Chicken Broth Onion Garlic Rice Shrimp

1/3 c -purpose flour
1/4 c king oil
1/2 c on; chopped
1/3 c ery; chopped
1/4 c Green per; chopped
4 Cloves lic; minced
1/4 ts Black per
1/2 ts pepper
1 ts Cajun soning
3 c cken broth; heated
8 oz Andouille or smoked
1 1/2 c a; sliced, OR
10 oz Frozen cut a; thawed
2 leaves
1 1/2 lb Frozen; shelled imp**,
2 c Hot cooked e

* In Saudi Arabia, I use spicy sausage. I remove the casings and lightly brown it like ground beef first. ** You can substitute chicken for the shrimp. Use 1 whole boneless, skinless chicken breast or 1/2 breast and 1 leg/thigh joint, cooked and cut into bite sized pieces. For roux, in a large heavy saucepan or Dutch oven combine flour and oil till smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 15 minutes more or till roux is the color of a penny. Stir in onion, celery, green pepper, garlic, black and red pepper. Cook over medium heat for 3-5 minutes or till vegetables are just crisp-tender, stirring often. Gradually stir in hot chicken broth, sausage, okra and bay leaves. If using chicken, add now. Bring to boiling; reduce heat. Cover; simmer 20-30 minutes, or until chicken is tender--if using shrimp, add during last 5 minutes of cooking. NOTES : Every time I try to make a gumbo without okra, I catch hell. So here is the recipe that always seems to be a hit! Modified from the traditional Better Homes and Gardens recipe. Recipe by: Pamela Creeden Posted to MC-Recipe Digest V1 #810 by Creedenite and at;aol.com on Sep 26, 1997


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