In a large heavy pot brown smoked sausage (if using) in oil. Remove with slotted spoon and set aside. Browning the sausage in the oil imparts a good flavor.
Add flour to oil and cook over medium heat about 10-15 minutes or until it turns brown. Be careful not to burn. It must come to this color very slowly and evenly. You will have to stir almost constantly, preferably with a whisk. This is called the roux.
Add onions, parsley, celery, bell peppers, and garlic and cook about 5-10 more minutes, stirring regularly. Add shrimp broth (and/ or chicken broth) and creole seasoning. Add chopped okra at this point, either fresh or a bag of frozen.
Cover pot and simmer 15 minutes, stirring occasionally. You may add more broth or some water if the gumbo seems too thick. Add your pre-cooked sausage and/or chicken at this point, as well as raw peeled shrimp (if using) and simmer until shrimp is pink. Serve with white rice and a sprinkling of Gumbo File powder over each serving to thicken.
|Time:||10 Minutes Preparation Time|
40-50 Minutes Cooking Time
Source: My own gumbo recipe.
By Shawna from Paris, TN